,/, 


" 


"Cookery  is  become  an  art  — 
a  noble  science." 


COOKERY 


RECIPES 

compiled     by 

St.  Mary's  Guild 

Mill  Valley,  Cal. 

1902 


Some are  to  be  tasted, 

others  to  be  swallowed 
and  some  to  be  chewed  and  digested. 
—  Bacon 


CONTENTS 


Page 

Bread — Muffins 5 

Breakfast  Dishes — Eggs,  etc 79 

Cakes,  Cookies,  etc 53 

Delicate  Puddings 49 

Entrees — Meats,  Vegetables 28 

Fish — Crab — Shrimps 20 

Miscellaneous 82 

Pickles,  Marmalades,  Jellies,  Preserves 71 

Puddings 37 

Salad,  Salad  Dressing,  etc 26 

Soups 10 


INDEX  TO  ADVERTISEMENTS 


Page 

American  Insurance  Companies 94 

Bayle,  Lacosta  &  Co..  Tripe  Dealers,  Etc.  .101 

City  of  Paris,  Dry  Goods 93 

Continental  Building  and  Loan 106 

Crocker  Co.,  H.S.,  Engraving  Dept 91 

Eastland  Creamery 105 

Eure  ka  Market 106 

Fodera,  A.,  Poultry  and  Game 100 

Fuller  &  Co.,  W.  P.,  Paints,  Etc 98 

Ghlrardelll's  Chocolates  and  Cocoas 98 

Goldberg,  Bowen  &  Co.,  Grocers 104 

Grethel,  B.,  Bakery .107 

Hills  Bros.,  Arabian  Roast 102 

Klngan's  Own  Cure  Hams  and  Bacon 96 


Page 

Koenlg's  Fine  Shoes 93 

Maravllla  Ceylon  Tea 95 

Mill  Valley  Drug  Store 107 

Mill  Valley  Market 105 

Muntz  &  Co.,  Hay,  Grain,  Coal,  Etc 106 

Nathan-Dohrmann  Co 105 

Paladlnl,  A.,  Fish  Dealer 102 

Sloane  &  Co.,  W.  &  J.,  Furniture 92 

Smith  &  Braid,  Grocers 107 

Sresovlch  &  Co.,  Pioneer  Brand  Cocoanut.101 

The  Colonial 99 

The  Golden  Gate  Compressed  Yeast  Co..  .103 

Wellington  Coal 108 

Wetmore  Bowen  Co.,  Wines,  Etc 97 

White,  Geo.  H..  Groceries  and  Provlslons.104 


//  almost  makes  me  wish,  I  vow 
To  have  two  stomachs,  like  a  cow .' 

—  Hood 


1 

BREAD 

-  A\UFFirtS 

| 

A  loaf  of  bread,  the  Walrus  said, 
Is  what  we  chiefly  need. 

— Lewis  Carroll. 

CRISPS. 

One  pound  flour,  one-half  cup  butter,  a  little  salt; 
work  the  mixture  well  with  enough  cold  water  to  enable 
you  to  roll  it  out  on  iron  sheets  or  to  pull  it  as  thin  as 
possible.  Cut  in  squares  or  rounds,  and  bake  in  a  quick 
oven.  Mrs.  Wm.  Boericke. 

SCONES. 

Four  cups  flour,  three  teaspoonfuls  baking  powder, 
one-half  teaspoonful  salt,  three  tablespoonfuls  sugar, 
three  tablespoonfuls  butter  or  drippings,  one  scant  pint 
of  milk.  Sift  flour,  powder,  salt  and  sugar;  rub  in  the 
butter  and  mix  in  the  milk  to  the  consistency  of  biscuit 
dough.  Turn  on  to  a  well-floured  board,  shape  into  a 
ball  and  roll  to  an  inch  in  thickness.  Put  on  two  well- 
greased  pie  plates  and  divide  into  eight  sections  with  the 
back  of  a  knife.  Bake  in  a  hot  oven  twenty  minutes. 
Rub  over  with  one  tablespoonf  ul  of  sugar  and  one  table- 
spoonful  milk  mixed  and  stand  in  the  oven  a  few  min- 
utes. Mrs.  F.  F.  Bostwick. 

MUFFINS. 

For  one  dozen  muffins  use  one  pint  of  flour,  a  pinch 
of  salt,  half  a  pint  of  milk,  one  egg,  a  tablespoon  each  of 


6  Bread — Muffins. 

butter  and  sugar  and  two  level  teaspoonfuls  of  baking 
powder.  Beat  the  egg  and  sugar  together;  melt  the 
butter  and  add  to  the  egg  and  sugar;  beat  the  mixture 
a  minute,  then  add  salt,  milk  and  finally  the  flour  and 
baking  powder.  Mix  quickly  and  pour  into  buttered 
muffin  rings  or  gem  pans.  Bake  immediately  in  hot 
oven  twenty  minutes.  Mrs.  F.  F.  Bostwick. 

SPIDEK  CORN  CAKE  (Sour  Milk). 
Three-fourths  cup  of  corn  meal,  flour  to  fill  the  cup, 
one  tablespoonful  of  sugar,  one-half  teaspoonful  of 
salt,  one-half  teaspoonful  soda  (scant),  one  egg,  one  cup 
sweet  milk,  one-half  cup  sour  milk,  one  tablespoonful  of 
butter.  Mix  the  meal,  flour,  sugar,  salt  and  soda.  Beat 
the  egg ;  add  half  the  sweet  milk  and  all  the  sour  milk. 
Stir  this  into  the  dry  mixture.  Melt  the  butter  in  a  hot 
spider,  and  pour  the  mixture  into  it.  Pour  the  other 
half  cup  of  sweet  milk  over  the  top,  but  do  not  stir  it  in. 
Bake  twenty  minutes  in  a  hot  oven. 

Mrs.  F.  F.  Bostwick. 

BOSTON  BROWN  BREAD. 

Two  cups  bread  crumbs  soaked  and  rubbed  through 
a  colander,  one  cup  corn  meal,  one-half  cup  graham 
meal,  two  tablespoons  molasses,  tablespoon  salt,  one-half 
teaspoon  soda,  two  cups  milk  or  enough  to  make  a  rather 
thin  batter.  Steam  four  hours.  Mrs.  Gerrish. 

HOT  CROSS  BUNS. 

One  cake  of  yeast,  one  pint  of  milk,  one  pound  cur- 
rants or  raisins,  one-half  pound  butter,  one-half  pound 


Bread — Muffins.  7 

sugar,  six  eggs  (yolks  only),  two  quarts  flour.  Set  yeast, 
two  cups  of  flour,  one  of  milk,  one  tablespoonful  salt; 
when  light,  cream  sugar,  butter  and  eggs;  mix  with  the 
flour;  add  fruit;  stir  in  the  yeast,  and  beat  twenty  min- 
utes; let  raise;  make  into  buns;  let  raise  all  night;  bake 
in  hot  oven  twenty  minutes,  by  raising  this  without  the 
fruit;  then  when  raised,  roll  out,  cover  with  butter,  beat 
one  egg,  spread  over  the  butter,  chop  fruit  and  nuts, 
roll  up  and  cut  into  German  buns.  Mrs.  Folker. 

BOSTON  BROWN  BREAD. 

Two  cups  corn  meal,  two  cups  graham  flour,  one  cup 
molasses,  one  teaspoon  salt,  two*  teaspoons  of  soda,  three 
cups  buttermilk;  mix  the  corn  meal,  graham  flour,  salt 
and  soda  together;  add  the  \ molasses  and  buttermilk 
gradually;  fill  mould  two-thirds  full,  steam  in  single 
mould  six  hours — in  small  moulds  two  or  three  hours. 

Mrs.  D.  E.  Hayes. 

CORN  BREAD. 

At  night:  One  cup  corn  meal,  one  tablespoon  sugar,, 
butter  the  size  of  an  egg.  Pour  over  this  mixture  one 
large  cup  of  boiling  water  and  set  to  cool  until  morning. 
In  the  morning  add  three  eggs  (well  beaten),  one  cup 
milk,  one  tablespoon  baking  powder  mixed  in  one  table- 
spoon of  flour;  mix  together  and  put  in  a  flat  pan;  bake 
in  a  quick  oven  fifteen  minutes.  Serve  in  the  same  pan 
in  which  baked.  Mrs.  S.  B.  Johnson. 


*/> 

L  4<&^ 

Bread — Muffins* 

MUFFINS. 

Mix  one  coffee  cup  milk,  one  well  beaten  egg,  a  pinch 
of  salt,  add  flour  to  make  it  like  a  thin  cake-batter,  and 
beat  until  bubbles  are  rising  all  over  the  surface,  add 
three  teaspoonfuls  of  baking  powder  and  beat  with  a 
whisk.  When  it  begins  to  foam  put  a  spoonful  into  but- 
tered gem  pans  so  hot  that  they  hiss  as  the  mixture 
touches  them.  Bake  twenty  minutes  in  hot  oven. 

Mrs.  John  Finn. 

DELICATE  COKN  MUFFINS. 
Beat  two  eggs  without  separating  and  add  two  table- 
spoons white  sugar,  three  cups  of  flour,  two  teaspoons 
baking  powder,  one  tablespoon  corn  meal,  one  cup  of 
milk,  one  tablespoon  melted  butter  and  a  pinch  of  salt. 
Bake  half  an  hour  in  moderate  oven. 

Mrs.  John  Burt. 

MUSH  BKEAD. 

Stir  carefully  into  one  pint  of  hot  milk  in  a  double 
boiler  two-thirds  of  a  cup  of  coarse  corn  meal.  Cook 
and  stir  five  minutes.  Take  from  the  fire  and  when  cool 
add  the  yolks  of  four  eggs.  Then  carefully  fold  in  the 
well  beaten  whites.  Turn  this  into  a  baking  dish  and 
bake  thirty  minutes  in  a  quick  oven.  Mrs.  Bostwick. 

WHITE   BKEAD. 

For  use  in  the  morning.  Makes  four  loaves.  Dissolve 
thoroughly  one  cake  of  Golden  Gate  Compressed  Yeast 
in  a  quart  of  lukewarm  water,  and  stir  in  sifted  flour  to 


make  a  rather  stin  sponge,  feet  in  a  warm  place,  tree 
from  draft,  until  it  rises  and  begins  to  go  back.  The 
sponge  is  then  complete.  Add  to  the  sponge  one  pint  of 
lukewarm  water,  one  tablespoonful  of  salt,  two  of  sugar, 
and  same  of  butter;  add  sifted  flour  enough  to  make  a 
moderately  stiff  dough.  Knead  well.  When  thoroughly 
light,  knead,  make  into  loaves,  and  place  in  well-greased 
pans  for  final  rising.  The  last  kneading  should  be  very 
thorough.  When  light,  bake,  remembering  that  it  will 
"  spring  "  still  more  in  the  oven.  When  baked,  lean  it 
against  something,  throw  a  cloth  over  it,  and  cool  by  con- 
tact with  the  air  from  all  sides.  We  advise  all  to  use 
raorning  directions  at  first,  as  this  yeast  is  quicker  than 
any  other  known. 

WHITE   BREAD. 

Quick  bread.  Dissolve  thoroughly  one  cake  of  Golden 
Gate  Compressed  Yeast  in  one  pint  of  lukewarm  water. 
Add  one  tablespoonful  each  of  salt,  sugar  and  butter;  also 
sufficient  flour  to  make  a  dough  as  soft  as  can  be  handled. 
Set  it  in  a  warm  place  to  rise;  when  light,  make  into 
loaves. 

WHITE   BREAD. 

To  make  over  night.  Makes  four  loaves.  Dissolve 
one  cake  of  Golden  Gate  Compressed  Yeast  in  one  and 
one-half  quarts  of  lukewarm  water,  mix  in  sufficient  flour 
to  make  a  stiff  sponge,  and  let  rise  over  night.  In  the 
morning  add  two  tablespoonfuls  each  of  butter,  sugar 
and  salt,  and  one  quart  of  warm  water,  and  flour  enough 


io  Bread — Muffins. 

to  make  moderately  stiff  dough.     Let  rise  until  light 
(about  one  hour),  then  place  'in  pans  for  final  rising. 

BUCKWHEAT    BREAD. 

Three  cups  of  milk,  one-half  cup  of  butter  or  butter 
and  lard  mixed,  one-half  cup  sugar,  a  little  salt,  enough 
self-raising  buckwheat  to  make  a  moderately  stiff  dough. 
Bake  in  a  good  oven  for  one-half  hour.  , 

Mrs.  W.  C.  Hamilton. 

KOPECKS. 

One  pint  flour,  two  tablespoons  butter,  two  eggs,  salt, 
enough  milk  to  make  a  stiff  dough.  Drop  from  a  spoon 
about  two  inches  apart.  Bake  in  a  quick  oven. 

Mrs.  W.  C.  Hamilton. 


s 

o 

u 

p 

s 

Taste  of  it  first. 

— King  Richard  II. 

TOMATO  BOUILLON. 

Into  a  saucepan  put  one  can  of  tomatoes,  one-half  a 
bay  leaf,  one  scant  teaspoonf ul  of  salt,  a  dash  of  cayenne, 
two  sprigs  of  parsley,  one-half  of  an  onion  cut  in  thin 
slices,  four  cloves  and  one  pint  of  water.  Heat  slowly 
and  simmer  for  half  an  hour,  taste  to  see  if  well  seasoned, 
then  strain  through  two  thicknesses  of  wetted  cheese 
cloth.  Return  to  the  fire  and  when  boiling  add  one 


Soups.  1 1 

tablespoonful  arrowroot  dissolved  in  cold  water.     Stir 
until  thickened  and  simmer  six  minutes.     Serve  in  cups. 

Mrs.  H.  W.  Barnard. 

CREAM  OF  ASPARAGUS. 

Ingredients:  two  pounds  asparagus,  two  quarts  soup 
stock,  chicken  broth  preferred,  one  cup  of  cream,  one 
tablespoon  of  flour,  one  tablespoon  of  butter,  yolks  of 
two  eggs.  Cut  off  the  tips  of  the  asparagus  and  lay  aside. 
Cut  the  rest  of  the  well-scraped  stalks  into  small  pieces, 
boil  until  tender  in  the  stock,  strain  and  mash  through 
colander.  Cook  the  flour  in  the  butter,  but  do  not 
brown,  boil  for  three-quarters  of  an  hour  with  some 
broth,  together  with  the  tips,  add  the  rest  of  the  broth 
with  the  mashed  asparagus.  Then  beat  up  the  yolks  in 
the  cream,  heat  in  the  soup  and  serve. 

Mrs.  Emil  Pohli. 

CELERY  SOUP. 

Wash  and  drain  a  cupful  of  rice,  put  over  the  fire  in 
three  pints  boiling  water,  wash  and  cut  in  small  bits  two 
cupfuls  of  the  inner  stalks  of  celery,  add  to  the  rice  with 
a  teaspoonf ul  of  salt.  Boil  together  gently  for  one  hour, 
in  double  boiler;  rub  through  fine  sieve  with  potato 
masher,  return  to  fire,  add  two  quarts  of  hot  milk  and 
two  tablespoonfuls  of  butter.  Pepper  to  taste  and  salt, 
also  a  grating  of  nutmeg.  Boil  up  together  and  serve  at 
once.  A  little  flour  thickening  may  be  added,  if  desired. 
Croutons  or  tiny  squares  of  toasted  bread  may  be  served 
with  this  soup.  Mrs.  J.  B.  Cutter. 


1 2  SoupS. 

VEAL  SOUP. 

Put  a  knuckle  of  veal  in  three  quarts  of  cold  water, 
salt  it  and  add  one  small  tablespoon  of  raw  rice.  Let 
simmer  four  hours  when  it  should  be  reduced  half.  Re- 
move. Into  the  tureen  put  the  yolk  of  one  egg,  mixed 
with  a  cup  of  cream  or  new  milk.  Add  a  small  lump  of 
butter.  Strain  the  soup  on  to  this,  stirring  all  the  time. 
Beat  it  a  moment  at  the  last.  Mrs.  Bostwick. 

NEW  ORLEANS  GUMBO  SOUP. 

To  make  two  quarts  of  soup,  slice  one  onion,  fry 
brown  in  sweet  drippings  or  butter,  to  which  add  one 
quarter  of  a  pound  of  ham  and  a  similar  amount  of  veal, 
turkey  or  chicken  chopped.  While  these  ingredients  are 
frying,  wash  one  dozen  pods  of  young  okra,  slice  thin, 
throwing  away  the  stems.  When  onion  and  m^at  are 
brown,  add  the  okra,  together  with  four  quarts  of  boil- 
ing water;  a  small  red  chili  pepper  cut  fine  and  season- 
ing of  salt  and  a  little  nutmeg.  Simmer  for  two  hours. 
Meanwhile  pick  all  the  meat  from  six  boiled  hard-shell 
crabs,  fry  brown  in  hot  fat  with  sliced  onion.  Peel  and 
slice  one  dozen  tomatoes.  Four  soft-shell  crabs  may  be 
used  in  place  of  the  hard-shelled  crabs.  Add  the  fried 
crab  meat  and  sliced  tomatoes  to  the  soup  at  the  end  of 
two  hours.  Stir  together  carefully  one  tablespoonful  of 
butter  and  one  of  flour.  Add,  boil  up  and  serve  after 
straining,  small  particles  of  the  crab  being  allowed  to 
remain,  if  desired;  also  slices  of  okra. 

Mrs.  J.  B.  Cutter. 


Soups.  13 

BEAN  SOUP. 

Wash  one  pound  of  dried  beans  in  cold  water,  soak 
over  night,  boil  until  tender,  when  add  one  grated  onion, 
one  quart  of  fresh  milk  and  one  heaping  tablespoonful 
of  flour  rubbed  to  a  cream  with  two  of  butter  and  a  lit- 
tle milk.  Boil  in  double  boiler,  season  to  taste,  strain 
and  serve.  Mrs.  J.  B.  Cutter. 

VEGETABLE    SOUP    WITHOUT    MEAT. 

"  Potage  Maigre." 

Cut  up  one  pint  of  all  sorts  of  fresh  vegetables, — 
cauliflower,  turnips,  carrots,  cabbage,  parsnips  and  the 
like, — with  half  again  as  much  of  chopped  onion  and 
celery  mixed.  Allow  one  cupful  of  mashed  potato  or 
cooked  navy  beans  for  its  thickening.  Now  put  into 
saucepan  one-half  teacup  of  clarified  soup  fat  or  butter. 
When  it  smokes,  add  first  the  chopped  onions,  stir  well 
to  keep  from  burning;  when  they  redden,  add  heaping 
tablespoonful  of  flour,  until  it  assumes  the  same  brown 
or  reddish  color.  Now,  add  gradually  one  quart  of  hot 
water,  and  when  smooth,  pepper  and  salt  to  taste.  Then 
put  in  all  the  other  vegetables.  Simmer  in  double 
boiler  for  two  hours;  press  through  fine  sieve  and  serve. 

Mrs.  J.  B.  Cutter. 


CKEAM    OF    SPINACH. 

(A  delicate  green  soup.) 

One  pint  of  spinach  pulp,  which  has  been  put  through 
a  fine  sieve;  one  quart  fresh    milk;    one  medium-sized 


14  Soups. 

onion,  grated ;  one  medium-sized  potato,  strained  through 
sieve ;  one  large  tablespoonf  ul  of  flour  worked  smoothly 
into  two  of  butter.  Boil  for  three  minutes  in  double 
boiler  before  thickening.  Then  add  pepper,  salt  and 
a  grating  of  nutmeg.  Green  pea  soup  may  be  made  by 
this  recipe,  following  it  without  change  except  substitu- 
tion of  peas  for  spinach.  Mrs.  J.  B.  Cutter. 

CORN  SOUP. 

If  corn  on  the  ear  is  used,  grate  from  the  cob,  scrap- 
ing with  a  sharp  knife,  until  all  the  milk  is  obtained. 
To  a  pint  of  this,  or  grated  canned  corn,  add  a  quart  of 
hot  water,  boil  in  granite  boiler  for  one  hour.  Make  a 
thickening  of  one  heaping  tablespoonful  of  flour  and 
butter  the  size  of  an  egg,  worked  smoothly  together. 
Slowly  thin  by  adding  the  corn  pulp,  then  when  well 
incorporated  add  one  cupful  rich  cream  and  one-half  pint 
boiling  milk.  Season  with  a  little  paprika  or  cayenne, 
a  grating  of  nutmeg  and  salt  to  taste.  A  little  celery 
salt  improves  the  flavor.  Mrs.  J.  B.  Cutter. 

VEGETABLE  PEA  SOUP. 

Cook  one  pint  of  split  peas  until  dissolved.  When 
nearly  done  put  to  cooking  one  and  one^half  pints  of 
sliced  potatoes,  one  medium  sized  onion  sliced  thin. 
When  tender  rub  all  through  a  colander,  add  water  to 
make  the  consistency  of  thick  cream  and  salt  to  taste, 
add  pepper  if  wished.  Reheat  and  serve. 

Mrs.  Gerrish. 


Soups.  15 

BEAN  AND  TOMATO  SOUP. 

Take  one  pint  of  boiled  and  mashed  beans,  one  pint  of 
stewed  tomatoes.  Rub  together  through  a  colander. 
Add  salt,  one  half  cup  nicely  cooked  rice  and  sufficient 
boiling  water  to  make  a  soup  of  proper  consistency. 

Mrs.  Gerrish. 

MACARONI  SOUP. 

Into  a  quart  of  water  put  a  handful  of  macaroni  broken 
into  inch  pieces.  Let  it  boil  an  hour,  then  add  two  cups 
of  strained  stewed  tomatoes  and  just  before  serving  pour 
in  half  cup  of  cream.  Mrs.  A.  A.  Martin. 

TOMATO  AND  MACARONI  SOUP. 

Break  half  a  dozen  pieces  of  macaroni  into  small  piecea 
and  drop  into  boiling  water.  Cook  for  an  hour  or  until 
perfectly  tender.  Rub  two  quarts  of  canned  or  stewed 
tomatoes  through  a  colander  to  remove  all  seeds  or  frag- 
ments. When  the  macaroni  is  done  drain  thoroughly, 
cut  each  piece  into  tiny  rings  and  add  to  the  strained 
tomatoes  and  boil  for  a  few  minutes.  If  the  tomato  is 
quite  thin  thicken  with  a  little  flour  before  adding  the 
macaroni.  Season  with  salt  to  taste.  Mrs.  Gerrish. 

SCOTCH  EGG  SOUP. 

One  quart  milk  in  which  slice  one-half  an  onion,  boil 
till  the  onion  is  tender.  Mix  one  tablespoon  butter,  one 
tablespoon  of  flour  into  a  paste  which  stir  into  the  soup 


1 6  Soups. 

until  it  dissolves  smoothly  and  the  soup  boils.  Season 
with  one  teaspoon  of  salt,  and  pepper  to  taste.  Poach  as 
many  eggs  as  there  are  persons,  drop  them  into  the  soup 
after  it  is  in  the  tureen.  Mrs.  Gerrish. 

BLACK  BEAN  SOUP. 

One  pint  of  black  beans  soaked  in  two  quarts  of  cold 
water  over  night.  Next  morning  strain  off  water,  putting 
two  quarts  of  fresh  water,  letting  it  cook  over  slow  fire, 
until  noon,  then  strain  the  beans,  putting  back  on  stove 
until  dinner  time.  Then  if  too  thick  add  a  little  water. 
For  seasoning:  One  teaspoonful  of  salt,  one  tablespoonful 
of  Worcestershire  sauce,  one  of  tomato  catsup,  cayenne 
pepper  to  taste,  three  stalks  of  celery  and  one-half  onion 
fried  in  butter,  all  put  into  soup  while  cooking,  one  tea- 
spoonful  of  flour,  cooked  in  butter  and  stirred  until 
smooth,  put  in  to  cream  the  soup  at  the  last,  one  cup  of 
sherry  wine,  added  to  the  whole,  when  cooked,  add  an- 
other tablespoon  of  Worcestershire  sauce  and  tomato 
catsup,  also  salt  if  needed,  one  hard-boiled  egg  cut  in 
slices,  one  lemon  cut  in  slices,  and  one-half  cup  of  wine 
put  into  tureen  before  pouring  in  soup.  Bread  cut  in 
small  pieces  fried  in  butter  as  crouton,  served  at  table. 

Mrs.  Thayer. 

ONION  SOUP. 

Four  large  onions  cut  small,  one-half  cup  butter,  one 
quart  soup  stock,  one  pint  boiling  milk,  two  tablespoons 


Soups.  1 7 

grated  parmesan  cheese,  one-quarter  loaf  French  bread 
cut  very  thin  and  dried  in  the  oven,  four  yolks  of  eggs 
beaten  well.  Fry  onions  in  butter  one  hour,  stir  often,  do 
not  brown;  add  seasoning  and  stock,  then  cook  half  an 
hour,  then  add  the  boiling  milk.  Put  the  bread  and 
cheese  in  the  tureen,  add  the  yolks  the  last  thing  and 
pour  all  into  the  tureen  and  serve. 

Mrs.  A.  A.  Martin. 

CELERY  SOUP. 

Four  stalks  of  celery  cut  in  small  pieces,  two  table- 
spoonfuls  of  butter,  let  it  simmer  five  minutes,  dilute 
with  two  quarts  of  boiling  milk.  Add  salt,  pepper,  nut- 
meg and  a  little  sugar,  stir  and  boil  slowly  for  half  an 
hour.  Press  it  through  a  sieve,  return  it  to  the  saucepan, 
and  boil  again.  Finish  with  the  yolks  only  of  four  well 
beaten  eggs,  one  cupful  of  cream,  half  a  teaspoon  of 
chopped  parsley.  Mix  well  on  the  fire  without  boiling. 
Serve  with  small  squares  of  bread  fried  in  butter. 

Mrs.  H.  A.  House. 

POOR  MAN'S  SOUP. 

One  large  spoonful  butter  or  good  beef  dripping,  four 
large  onions,  six  potatoes,  six  tomatoes  or  one-half  a  can, 
pepper  and  salt;  cut  the  onions  very  fine,  brown  the 
butter  and  onions,  add  potatoes,  cover  with  water,  cook 
one  hQur;  add  tomatoes,  cook  five  minutes,  pass  through 
colander,  bring  to  a  boil  and  serve.  It  must  not  stand 
on  the  fire  after  cooked.  Mrs.  Folker. 


A  good  handful  sour  'grass,  one  onion,  two  tablespooai- 
fuls  butter,  one  quart  water,  one  quart  milk,  two  eggs, 
one-half  cup  vermicelli.  Chop  onions  fine;  put  butter, 
onion,  sour  grass  on ;  cover  and  cook  fifteen  minutes ;  add 
water  and  cook  ten  minutes;  add  boiling  milk  and  take 
from  the  fire;  beat  eggs  and  add  to  the  soup  the  last 
minute.  Mrs.  Folker. 

BONKE   MAIGKE   SOUP. 

Any  bones  from  roast,  chicken,  or  game,  boil  three 
or  four  hours  with  two  onions  not  peeled,  one  carrot,  one 
turnip,  three  cloves,  one  clove  of  garlic;  cook  this  the 
day  before  needed;  skim  all  the  grease.  The  next  day 
chop  very  fine  one  head  celery,  three  large  potatoes,  one- 
fourth  spring  cabbage,  one  cup  green  peas;  add  this  to 
the  strained  stock;  serve  with  croutons. 

Mrs.  Geo.  Folker. 

OXTAIL  SOUP. 

Two  oxtails,  two  tablespoonfuls  of  butter,  one  onion, 
four  cloves,  one  turnip,  one  bay  leaf,  one  carrot,  one 
head  celery,  salt  and  pepper  to  taste,  one-half  pint  port 
wine,  one  tablespoonful  corn  starch.  Wash  and  wipe 
the  tails;  cut  into  pieces  (not  chopped);  put  the  butter 
into  a  pan.  When  hot,  throw  in  the  tails.  Stir  until 
brown,  put  into  a  soup  kettle  with  the  vegetables,  sim- 
mer four  hours;  remove  the  vegetables,  add  the  corn 


<. 

x^^y^-*^ 

T'  -J^ 

prtf-t^ei^ 

starch;  the  last  thing  stir  in  the  wine  (three  quarts  of  s*~ 

water).  Mrs.  Geo.  Folker. 

LOBSTER    SOUP. 

One  whole  lobster,  two  quarts  stock,  two  tablespoon- 
f uls  butter,  one  and  one-half  teaspoonfuls  salt,  two  table- 
spoonfuls  corn  starch,  one-half  teaspoonful  mace.  Mor- 
tar the  shell,  add  the  butter,  put  on  the  fire  until  the 
butter  is  boiling  hot,  add  to  the  stock,  boil  fifteen  min- 
utes, strain,  add  the  lobster  picked  very  fine,  add  corn 
starch  and  mace;  boil  five  minutes. 

Mrs.  Geo.  Folker. 

POTATO    SOUP. 

One  pound  potatoes  cut  in  pieces;  soup  vegetables  also 
cut;  boil  all  together  in  one  quart  of  salted  water  until 
quite  soft,  then  put  all  through  a  fine  sieve  and  add 
boiling  milk  enough  to  make  it  thin  enough.  Put  in  a 
large  piece  of  butter  and  chopped  parsley.  Season  well 
and  let  boil  up  once.  Mrs.  Gerrish. 

CREAM   OF  ASPARAGUS. 

Two  pounds  asparagus,  boil  in  one  quart  of  salted 
water  until  very  tender.  Save  one  pint  of  the  water; 
add  to  it  one  pint  of  cream;  salt  to  taste;  rub  the  aspar- 
agus through  a  sieve;  add  a  little  thickening,  if  needed; 
return  all  to  the  fire  and  heat.  Serve  in  bouillon  cups. 

Mrs.  Gerrish. 


PISH,  CRAB,  5HRIAVP 

I  shall  no  more  to  sea,  to  sea, 
Here  shall  I  die  ashore. 

— "  The  Tempest." 

DEVILLED  CRAB. 

One  crab,  two  hard  boiled  eggs,  two  tablespoonfuls  of 
bread  crumbs,  juice  of  one  lemon,  three  tablespoonfuls 
of  sherry,  rod  pepper,  salt,  mix  well,  melted  butter,  size 
of  an  egg,  flour  to  thicken,  cook  then  with  milk,  and 
season  with  mustard  and  mace,  mix  with  the  crab,  sift 
over  browned  bread  crumbs  and  bits  of  butter;  heat  in 
the  oven.  Mrs.  A.  L.  House. 

SALT   COD   CHOWDER. 

Use  best  boneless  codfish.  For  a  family  of  seven: 
Three  teacups  codfish,  picked  up  in  small  pieces;  pour 
over  hot  water  and  place  on  back  of  the  stove;  fry  out 
two  slices  of  salt  pqrk  cut  in  small  pieces,  pare  and  slice 
five  large  or  eight  medium  sized  potatoes,  cut  fine  a  very 
small  onion,  use  eight  or  ten  crackers;  put  a  layer  of  the 
pork  in  the  bottom  of  the  kettle,  then  a  layer  each  of 
potatoes,  onion,  crackers  and  codfish,  add  pepper;  cover 
with  boiling  water  and  boil  for  one-half  hour,  then  add 
two  cups  of  milk  and  boil  up  and  serve. 

Mrs.  Billings. 


Fish —  Crab — Shrimp.  2 1 

CRAB  CREOLE. 

One  crab,  one  good-sized  onion,  one-half  can  tomatoes, 
one  chili  pepper  or  a  pinch  of  cayenne,  butter  size  of  an 
egg,  two  tablespoons  water,  one-half  cup  cream,  one  table- 
spoon corn  starch,  salt  and  pepper;  shred  the  crab  not 
too  fine,  cut  up  onion  and  pepper,  put  in  a  pan  with  two 
tablespoonfuls  of  water  and  boil  briskly  for  fifteen 
minutes,  add  tomatoes,  and  boil  ten  minutes,  or  until  soft, 
strain,  put  juice  back  on  fire,  add  butter,  little  pepper 
and  salt,  thicken  with  the  corn  starch,  add  crab  and 
cream,  when  hot  serve  on  diamonds  of  buttered  toast. 

Mrs.  Billings. 

ENTREE,  SHAD  ROE  CROQUETTES. 

Two  shad  roes,  one-half  pint  cream,  yolks  of  two  eggs, 
one-quarter  of  a  grated  nutmeg,  one  teaspoonful  lemon 
juice,  one  large  tablespoonful  of  butter,  two  of  flour,  one 
of  chopped  parsley,  salt  and  pepper  to  taste;  wash  the 
roes,  put  them  in  a  saucepan  of  boiling  water;  add  a 
teaspoonful  salt;  cover,  and  simmer  slowly  fifteen  min- 
utes, then  take  them  out;  remove  the  skin,  and  mash 
them;  put  the  cream  on  to  boil;  rub  the  butter  and 
flour  together,  add  them  to  the  boiling  cream,  and  stir 
until  it  is  very  thick,  add  the  yolks;  take  from  the  fire 
and  add  all  the  other  ingredients,  mix  well  and  turn  out 
on  a  dish  to  cool;  when  cool,  form  into  croquettes,  either 
pyramids  or  lolls,  dip  first  in  beaten  egg,  and  then  in 
bread  crumbs,  and  fry  in  boiling  oil  or  fat.  Serve  with 
sauce  Hollandaise. 

Sauce — One-quarter  pound  butter,  three  yolks  of  very 


22  Fish — Crab — Shrimp. 

fresh  eggs,  teaspoonf ul  salt,  one  of  vinegar,  add  half  nut- 
meg; cook  in  double  boiler  until  thick.       Mrs.  Folker. 

FRESH  CODFISH  AU  GRATIK 
Boil  the  fish,  (remove  the  bones,  dress  in  shape  of  a 
dome,  put  in  butter,  beaten  egg,  pepper  and  salt,  chopped 
mushrooms,  parsely,  a  little  nutmeg,  butter  well  all  over, 
cover  with  bread  crumbs,  cut  pieces  of  bread  shape  of  a 
cork,  dip  in  beaten  egg,  baste  with  melted  butter,  brown 
a  rich  brown  all  over;  serve  on  the  same  dish;  serve  with 
white  sauce,  to  which  add  the  yolk  of  one  egg  and  one 
spoonful  of  vinegar.  Mrs.  Folker. 

STUFFED   SOLE. 

For  eight  people  this  recipe.  Two  large  sole,  fifteen 
cents  worth  of  California  oysters,  ten  cents  worth  of 
shrimps;  skin  the  sole  and  cut  each  fish  in  four  squares. 
Spread  a  thin  layer  of  mayonnaise  on  a  square  of  fish,  and 
after  so  doing,  a  layer  of  California  oysters  and  shrimps 
and  bread  crumbs.  Now  place  another  square  of  the 
fish  on  top  of  that,  then  oysters,  shrimps  and  bread 
crumbs,  and  over  all  the  top  layer  spread  mayonnaise. 
Repeat  the  same  process  for  the  rest  of  the  sole.  Bake 
five  to  eight  minutes.  For  a  sauce  use  one  of  three, — 
Hollandaise,  cream  sauce,  or  tomato;  but  be  sure  to  add 
a  few  oysters  and  shrimps  to  the  same. 

Mrs.  R.  J.  Davis. 

FISH  PIE. 

This  quantity  of  sauce  for  three  pounds  of  fish.  Boil 
a  piece  of  firm  fish.  When  cold,  pick  out  the  bones  and 


Fish — Crab — Shrimp.  23 

sprinkle  with  salt,  pepper  and  cayenne.  Make  a  sauce  of 
one  quart  of  milk;  tie  in  a  bag  a  small  bunch  of  thyme, 
parsley,  some  nutmeg,  a  tablespoon  salt,  pepper  and  three 
small  onions;  boil  in  the  milk  until  the  onions  are  done. 
Mix  three  tablespoons  of  butter  and  three  of  flour  in  a 
saucepan.  When  nicely  melted,  strain  your  milk  into 
it  and  stir  until  it  thickens;  then  add  the  yolks  of  two 
eggs.  Put  in  a  baking  dish  a  layer  of  fish,  then  sauce, 
season  well.  One  top,  sprinkle  with  bread  crumbs  and 
brown.  Mrs.  A.  A.  Martin. 

POTTED    SHEIMPS. 

Shrimps,  pepper,  salt,  cloves  and  butter.  Shell  the 
shrimps,  season  with  pepper,  salt  and  a  taste  of  pounded 
cloves,  and  put  them  down  tight  in  pots,  the  closer  the 
better,  as  it  is  not  well  for  the  butter  to  run  in  between 
them  too  much;  put  a  little  butter  over  them;  set  them 
for  a  few  minutes  into  a  moderate  oven,  and  when  cold 
just  cover  over  with  clarified  butter.  B.  Selwood. 

SALMON    PUFFS. 

Two  cups  of  boiled  salmon  chopped  fine,  one  table- 
spoon of  butter  (melted),  pinch  of  salt  and  white  pepper, 
saltspoon  of  grated  onion,  one  cup  of  bread  crumbs,  three 
well-beaten  eggs,  one  tablespoon  lemon  juice  or  fine  vin- 
egar. Mix  well  and  put  into  cups;  set  cups  in  boiling 
water  and  bake  thirty  minutes  in  good  hot  oven.  When 
done,  turn  out  on  platter  and  pour  sauce  around.  For 


sauce  use  any  good  white  sauce, — cream  or  egg;  decorate 
with  parsley  and  slices  of  lemon. 

Mrs.   Henry  Bridge. 

FISH    CKEAMS. 

This  is  an  excellent  way  of  utilizing  cold  boiled  sal- 
mon or  halibut.  To  two  cupfuls  of  fish,  mashed  finely 
with  a  spoon ;  add  unbeaten  whites  of  two  eggs  and  mix 
thoroughly.  Season  with  pepper  and  salt  and  add  two 
tablespoonfuls  of  cream.  Pack  into  small  cutlet  molds 
and  steam  twenty  minutes.  Serve  with  Hollandaise 
sauce. 

Hollandaise  Sauce. — Cream  one-half  cup  butter,  add 
yolks  of  two  raw  eggs,  the  juice  of  one-half  lemon,  one 
saltspoonful  of  salt  and  a  little  cayenne  pepper.  When 
ready  to  serve  add  one-half  cup  boiling  water  and  cook 
until  thick  like  soft  custard.  The  lemon  juice  will  not 
mix  well  with  the  eggs  unless  added  very  slowly.  When 
all  ingredients  have  been  put  together,  place  in  double 
boiler  and  cook  until  it  thickens,  stirring  constantly. 

Mrs.  Williston  W.  Davis. 

FISH   CAKES. 

(For  using  up  cold  fish.) 

Ingredients.  One  pound  fish  already  cooked  (cold), 
one-fourth  pound  stale  bread,  two  ounces  butter,  one  egg, 
pepper,  salt  and  ground  mace.  Soak  bread  in  milk  until 
soft,  squeeze  from  milk  and  beat  out  all  the  lumps ;  then 


C2ste~*7\   <x^  ^k^e^Cf 


^^^e^i^- 

^^•A^^t^Z^  <2-?t^-i*< 

— Crab — Shrimp, 


add  fish  which  has  been  removed  from  skin  and  bones; 
butter  melted  and  egg  well  beaten  and  mix  all  well  to- 
gether. Sprinkle  a  few  bread  crumbs  on  the  board  and 
form  mixture  into  small  cakes,  brush  over  with  beaten 
egg,  cover  with  bread  crumbs  and  fry  a  nice  brown  in 
hot  dripping.  Potatoes  may  be  used  instead  of  bread 
crumbs ;  use  the  same  quanity  as  of  fish. 

Mrs.  Meyers. 

LOBSTER  CHOPS  (Served  with  Tartar  Sauce). 

Two  cups  of  boiled  lobster,  one  cup  of  milk  or  cream, 
three  tablespoons  of  flour,  one  tablespoon  of  butter,  one 
tablespoon  of  chopped  parsley,  yolks  of  two  eggs,  one- 
fourth  of  a  nutmeg  (grated),  salt  and  cayenne  to  taste. 
Add  all  the  seasoning  to  the  lobster.  Put  cream  or  milk 
on  to  boil.  Rub  the  butter  and  flour  together  and  add 
to  the  cream  when  boiling.  Now  add  the  beaten  yolks 
and  cook  two  or  three  minutes.  Take  from  fire  and 
add  lobster.  Mix  well  and  turn  out  to  cool.  When 
cool,  form  into  chops,  roll  in  beaten  egg,  then  in  bread 
or  cracker  crumbs,  and  fry  in  hot  oil  or  lard.  When 
serving,  place  a  small  claw  in  each  to  represent  the  mut- 
ton bone.  Crab  or  salmon  can  be  made  in  the  same 

W.  C.  Hamilton. 


**£ 


SALAD,  SALAD  DRESSING,  Etc. 

Here  are  lettuces  for  every  man's  lips. 

— "  Diets  Dry  Dinner." 

COOKED  MAYONNAISE  DKESSING. 
Four  egg  yolks  and  one  whole  egg,  six  tablespoonfuls 
of  vinegar,  one  generous  teaspoonful  of  butter.  Heat 
the  vinegar  scalding  hot;  beat  the  eggs  until  creamy; 
pour  the  hot  vinegar  over  the  beaten  eggs;  cook  over 
boiling  water,  stirring  constantly  until  it  thickens;  then 
add  the  butter;  season  according  to  the  salad  to  be 
served.  Mrs.  D.  E.  Hayes. 

SALAD  DKESSING. 

One  hard-boiled  yolk  of  an  egg;  one  raw  yolk;  one- 
fourth  teaspoon  mustard.  Take  hard  yolk,  mustard, 
salt,  and  pepper,  mix  well,  then  add  raw  yolk,  well 
beaten;  add  two  tablespoons  vinegar  and  one-half  cup 
whipped  cream.  Very  nice  with  tomatoes. 

Mrs.  A.  A.  Martin. 

SWISS  SALAD  DRESSING. 
Grate  very  fine  two  ounces  of  any  rich  old  cheese ;  add 
gradually  one  tablespoonful  of  vinegar,  a  little  salt  and 
pepper;  dilute  to  a  creamy  consistency  with  olive  oil. 
Serve  with  any  cold  vegetables,  sliced  small. 

Mrs.  Cutter. 


£\   'Kfr&eZ,S*^&~  V 


CUCUMBEE  SALAD  DRESSING. 

(A  New  Orleans  fish  sauce.) 

Remove  seeds  from  two  large  cucumbers,  grate  and 
drain,  add  one  tablespoon  ful  finely  chopped  fresh  red 
peppers,  a  slight  grating  of  onion  or  a  rubbing  of  the 
dish  with  garlic.  Mix  with  two  tablespoonfuls  of  fresh 
cream,  then  add  one-half  pint  mayonnaise  dressing. 
Serve  with  fish,  especially  sole,  like  Sauce  a  la  Tartar. 

Mrs*.  J.  B.  Cutter. 

EGG   SALAD. 

Put  six  eggs  in  cold  water,  bring  to  a  boiling  point  and 
simmer  for  fifteen  minutes.  Plunge  into  cold  water,  re- 
move shells  and  slice  thin.  Arrange  in  bowl  lined  with 
lettuce  leaves  and  sprinkled  with  chopped  parsley.  Serve 
with  French  dressing.  Mrs.  J.  B.  Cutter. 

FKUIT   SALAD. 

Three  oranges,  three  bananas,  three  apples,  one-half 
fresh  pineapple  or  half  a  can  of  pineapple,  the  juice  of 
half  a  lemon.  Peel  the  oranges  and  cut  into  cubes  with 
the  scissors,  cut  bananas,  apples  and  pineapple  into  cubes 
and  mix  well  with  mayonnaise  and  serve  in  a  bed  of  let- 
tuce, or  if  you  wish  to  use  as  an  entree,  omit  the  mayon- 
naise and  pour  over  the  mixture  sherry  wine  enough  to 
moisten  well,  if  not  sweet  enough  add  a  little  sugar. 

Mrs.  Billings. 

APPLE    SALAD. 

Equal  parts  of  celery  root  cooked  until  tender,  or  cel- 
ery uncooked  cut  very  fine.  Apples  cut  in  small  cubes ; 


Dressing 
A? 

moisten  with  mayonnaise  and  serve  on  a  bed  of  lettuce. 
Apples  should  not  be  prepared  until  ready  for  use,  as 
they  blacken.  Mrs.  Billings. 

CABBAGE   SALAD. 

Two  eggs  beaten,  add  one-half  cup  of  vinegar:  beat  in 
about  one  cup  of  thick,  sour  cream;  pepper  and  salt. 
Cook  until  thick  and  add  cabbage  sliced  very  thin. 

Mrs.  Bostwick. 

FRENCH  BEAN   SALAD. 

Prepare  the  desired  amount  of  dried  French  beans,  by 
soaking  over  night  in  cold  water.  Cook  slowly,  until  ten- 
der; when  cold,  dress  with  oil  and  vinegar  in  the  propor- 
tion of  four  tablespoonfuls  of  oil  to  two  of  vinegar;  add 
a  little  onion  juice  and  paprika.  Arrange  with  lettuce 
and  stuffed  olives.  Mrs.  Williston  W.  Davis. 


ENTREE5 

A^EATj  —  VEGETABLES; 

Infinite  riches  in  a  little  room. 


— Marlowe. 


COKN   OYSTERS. 

Grate  six  ears  of  corn,  one  tablespoonful  of  flour,  the 
yolks  of  two  eggs;  beat  up  hard.  Fry  in  shape  of  oys- 
ters, in  butter  or  lard.  Mrs.  Thayer. 


29 

CKOQUETTES  OF  BRAINS." 

Two  calves'  brains,  one  teaspoon  fine  powdered  sage, 
one-half  pint  bread  crumbs,  one  egg,  milk,  pepper  and 
salt.  Clean,  soak  and  parboil  the  brains.  When  done, 
chop  fine;  beat  well  together  with  sage  and  salt  and  pep- 
per to  taste;  add  bread  crumbs  soaked  in  milk  and  one 
well-beaten  egg.  Make  into  balls  and  fry  in  butter  until 
they  are  a  golden  brown.  Mrs.  Gerrish. 

HAM   PATTIES. 

Chop  pieces  of  cold  boiled  ham  with  twice  their  bulk 
in  bread  crumbs.  Season  with  pepper,  salt  and  sage. 
Moisten  with  cold  gravy  or  melted  butter  and  beaten 
egg.  Form  into  flat  cakes  and  fry  in  hot  butter  or  half 
butter  and  half  lard. 

POACHED  EGGS. 

Poach  as  many  eggs  as  wanted  three  minutes  in  boil- 
ing water  (to  which  a  little  vinegar  is  added);  lift  out 
with  skimmer  and  slip  on  well-buttered  toast.  Make  a 
sauce  as  follows:  Melt  a  tablespoon  of  butter  and  one 
of  flour  over  the  fire  until  they  bubble;  pour  one-half 
pint  of  hot  milk  quickly  to  it,  stirring  well  all  the  time 
till  it  boils;  have  ready  a  teaspoon  of  finely  chopped 
parsley  and  one-half  teaspoon  of  chives  or  little  onion; 
add  to  the  sauce  with  a  saltspoon  of  salt;  let  boil  five 
minutes  and  pour  it  over  the  eggs  and  toast. 

GATEAU    OF    BEEF. 

Any  kind  of  cold  meat  will  do.  Three  cupfuls  of 
chopped  meat,  two  cupfuls  of  bread  crumbs,  two  eggs, 


30  .     Entrees. 

one  onion,  one  tablespoon  chopped  parsley,  two  cups  of 
stock  or  milk,  two  teaspoonfuls  salt,  one  saltspoon  of  pep- 
per. Grease  a  mold;  sprinkle  in  a  few  bread  crumbs 
and  shake  them  until  they  adhere  to  the  sides;  pack  in 
the  meat  mixed  with  the  bread  crumbs  and  other  in- 
gredients. Steam  in  a  dish  of  boiling  water  one  and  one- 
half  hours.  Serve  with  tomato  sauce. 

Mrs.  F.  F.  Bostwick. 

SPAGHETTI  WITH   TOMATO   SAUCE. 

Two-thirds  can  tomatoes,  one-half  onion  (large),  three 
tablespoons  butter  (large),  one-half  pound  eastern  cheese, 
one  package  spagetti.  Stew  tomatoes  until  well  cooked. 
Place  butter  and  sliced  onion  in  saucepan  and  cook  until 
onion  is  very  soft;  then  press  through  a  sieve  into  toma- 
toes. Have  cheese  melted,  and  after  straining  tomatoes, 
add  cheese.  Meanwhile,  boil  spagetti  in  pot  of  salted 
water,  boiling  very  hard  about  twenty  minutes  or  until 
tender.  Drain  and  add  to  sauce.  Serve  very  hot. 

Mrs.  William  S.  Wood. 

VEAL  CURRY. 

Two  pounds  of  lean  veal,  one  heaping  tablespoonful 
butter,  one  large  onion,  one  apple,  one  heaping  table- 
spoonful  flour,  two  teaspoonfuls  curry  powder,  one  pint 
of  water,  two  teaspoonfuls  salt,  juice  of  half  lemon, 
three  tablespoonfuls  dessicated  cocoanut.  Melt  butter, 
add  onion  and  apple,  fry  until  onion  is  light  brown. 
Add  curry  and  flour,  stir  off  the  stove  until  smooth. 
Cook  two  or  three  minutes  and  add  the  water  and  salt. 


Entrees.  31 

Cut  the  meat  in  pieces  one  inch  square.  When  the 
sauce  boils,  add  the  meat  and  cocoanut.  Simmer  one 
and  one-half  hours.  Add  the  lemon  juice  and  serve  with 
border  of  boiled  rice.  Mrs.  Bostwick. 

BOUDINS. 

Chop  small  pieces  of  cold  meat  (veal  preferred)  very 
fine;  add  to  each  pint  a  teaspoon  of  salt,  dash  of  cayenne 
and  a  tablespoon  of  chopped  parsley.  Put  in  saucepan 
one  tablespoon  butter,  one  cup  stock,  two  tablespoons 
bread  crumbs.  Stir  until  boiling;  add  meat;  take  from 
fire;  add  two  well-beaten  eggs.  Fill  in  greased  molds; 
stand  in  hot  water  and  cook  in  oven  fifteen  minutes. 

Mrs.  Gerrish. 

CKOQUETTES. 

Mince  cold  meat  very  fine  and  season;  cup  new  morn- 
ing milk;  beat  one  egg  with  tablespoon  flour  in  milk  and 
boil  in  double  kettle  until  thick.  Let  it  cool  before 
mixing  with  meat.  Roll  in  beaten  egg,  dip  in  toasted 
crumbs  and  let  stand  some  time.  Cook  same  as  dough- 
nuts. Mrs.  Arnold. 

CHICKEN  AND  OYSTER  PATTIES. 
Put  two  tablespoonfuls  of  butter  and  three  of  flour  in 
saucepan ;  add  one-half  teaspoonf ul  of  salt  and  one-fourth 
teaspoonful  of  white  pepper;  put  over  the  fire,  and  when 
melted  and  mixed,  add  one  pint  of  cream  or  rich  milk; 
stir  until  it  thickens;  then  add  one  pint  of  diced  chicken; 
simmer  five  minutes;  add  one  pint  of  oysters  (drained), 


32  Entrees. 

and  cook  until  the  edges  have  curled;  fill  heated  patty 
shells  and  serve.     A  few  mushrooms  improves  them. 

Mrs.  j££  L.  House. 

CORN   TIMBAL. 

Put  through  colander  one  can  corn;  add  salt,  red  pep- 
per and  two  tablespoonfuls  of  melted  butter;  equal  por- 
tion of  cream  and  milk — one  cupful  to  one  can  of  corn; 
three  eggs  well  beaten.  Grease  molds  and  fill  three- 
fourths  full;  bake  like  cup  custard;  molds  set  in  baking 
pan  of  water.  Serve  with  cream  sauce  with  chopped 
mushrooms  or  tomato  or  egg  sauce. 

Mrs.  George  H.  Roe. 

ASPARAGUS  PATTIES. 

Make  a  sauce  of  three  level  tablespoonfuls  each  of  but- 
ter and  flour  and  half  a  cupful  each  of  chicken  broth, 
cream  and  the  water  in  which  a  bunch  of  asparagus  has 
been  boiled.  Add  the  beaten  yolks  of  two  eggs,  a  tea- 
spoonful  of  lemon  juice;  salt  and  pepper,  and  a  bunch 
of  hot  asparagus  cut  in  small  pieces  and  cooked 
until  tender.  Serve  in  hot  puff  paste  shells. 

Mrs.  H.  W.  Barnard. 

EGGPLANT. 

Peel  and  cook  whole  for  ten  minutes.  Then  cut 
lengthwise  in  half;  take  out  the  center;  chop  fine  with 
a  tomato  and  onion;  add  seasoning, — salt,  pepper,  cay- 
enne. Then  put  into  the  eggplant  shell  and  sprinkle 
with  bread  crumbs  and  butter;  bake  in  a  moderate  oven 
for  an  hour.  Mrs.  A.  A.  Martin. 


Entrees.  33 

CORN  PUDDING  (A  Vegetable). 
One  ear  of  sweet  corn  to  each  person.  To  every  two 
ears  use:  One  cup  milk,  one  egg,  one  desert  spoon  of 
butter,  season  with  salt  and  pepper.  Split  kernels  of  corn 
by  passing  a  sharp  knife  through  the  center  of  the  rows, 
then  shave  from  ear.  Stir  into  milk  and  bake  until  top 
is  brown.  Mrs.  Henry  Bridge. 

BAKED  TOMATO  AND  EGGPLANT. 

Take  a  deep  earthenware  dish  and  pour  into  it  a  cup  of 
cream;  cut  several  slices  of  eggplant  very  thin,  salt  well 
and  line  the  dish  with  them ;  slice  two  large  tomatoes  and 
place  a  layer  of  these  on  the  eggplant;  next  a  layer  of  the 
finest  quality  of  macaroni,  sprinkle  with  half  dozen 
lumps  of  cheese  the  size  of  a  thimble  and  as  many  of 
butter;  pepper  it  thickly  and  cover  this  with  a  layer  of 
tomatoes;  salt  and  pepper  well  and  a  top  layer  of  egg- 
plant which  also  salt  and  pepper  well;  cook  gently  one 
hour  and  twenty  minutes  in  a  slow  hot  oven;  serve  in  the 
same  dish  it  is  cooked  in;  serve  with  a  roast. 

Mrs.  A.  L.  House. 

ENTREE— TOMATO  OMELET. 

Peel  and  chop  fine  four  large  tomatoes;  add  to  them  a 
half  teacupful  bread  crumbs  or  cracker,  salt  and  pepper 
and  add  five  well  beaten  eggs.  Put  into  a  frying  pan  a 
good  tablespoonful  of  butter  and  turn  in  the  mixture. 
Stir  rapidly  until  it  begins  to  thicken.  Let  it  brown  and 
fold  together;  turn  onto  a  hot  platter  and  serve  immedi- 
ately. Mrs.  Geo.  Folker. 


^  DAINTY 

For  a  dainty,  quick,  delicious  entree,  have  yc 
made  a  custard,  but  without  sugar?  Instead,  season 
red  pepper,  salt,  just  a  saltspoonful  of  chopped  green 
pepper  and  parsley;  over  this  pour  a  cream  sauce  or  to- 
mato  sauce,  with  eggs  chopped  and  added. 

Mrs.  K.  J. 


SUEPRISE  BREAD. 

Cut  as  many  pieces  of  bread  as  needed,  about  one  and 
one-half  inches  thick,  remove  the  crust  and  cut  diamond 
shape;  make  a  hole  the  size  of  an  egg  and  fry  the  bread 
as  you  would  doughnuts;  when  nice  and  brown,  dry  on 
paper;  mince  chicken,  veal,  rabbit  or  game  with  rich 
gravy,  fill  and  serve  with  tomato  sauce;  thin  slices  of 
bread  may  be  fried  and  covered  over  the  meat,  so  that  it 
looks  just  like  plain  fried  bread.  Mrs.  Folker. 

BEEFSTEAK  AND  KIDNEY  PUDDING. 

Time  to  boil,  two  hours.  One  pound  rumpsteak,  one 
beef  kidney,  pepper  and  salt  and  a  little  flour,  and  suet 
paste.  Take  a  pound  of  nice  tender  steak  and  beef  kid- 
ney, cut  them  into  pieces  about  one-fourth  inch  thick, 
season  them  well  with  pepper  and  salt  and  dredge  a  little 
flour  over  them.  Butter  a  round-bottomed  pudding 
basin,  roll  out  the  paste  to  about  half  an  inch  thickness 
and  line  the  basin;  then  put  in  the  beef  and  kidney,  pour 
in  four  or  five  tablespoonfuls  of  water,  cover  a  piece  of 
paste  over  top  and  press  firmly  together,  then  tie  the 


Entrees. 

pudding  basin  in  a  floured  cloth  and  steam  or  boil  for 
three  hours.  B.  Selwood.      ^ 

SCRAPPLE. 

t 

Take  pigs  head  thoroughly  cleaned  and  cut  up;  put  on 
to  boil  with  just  water  enough  to  cover  well,  boil  till 
bones  come  readily  from  the  meat  then  take  out  all 
bones  and  chop  the  meat  rather  fine  and  return  to  the 
saucepan  (or  boiler)  and  thicken  with  corn  meal  to  the  j^  ^ 
consistency  of  mush.    Season  very  well  with  salt,  pepper  ^  N 
and  sage  or   whatever  sweet   herb  is   preferred;  cook  r    v^ 
through,  stirring  often;  take  out  in  dishes  and  set  away  to  £N  * 
cool.    When  cold  cut  in  thin  slices  and  have  pan  very  hot  ^  ^ 
before  attempting  to  fry.    Salt  a  little  as  it  is  frying  and 
fry  very  brown.  Mrs.  Gerrish. 

RAGOUT  OF  SWEETBREADS. 
Ingredients  for  six  people:  One  pound  sweetbreads, 
one-half  pound  fresh  mushrooms  or  one-half  can  of  but- 
ton champignons,  one  wine  glass  of  madeira  or  sherry, 
madeira  preferred,  two  cups  of  stock,  one-quarter  glass  of 
sour  cream  or  sweet,  one  big  spoonful  of  flour,  one  big 
spoonful  of  butter.  Seasoning:  A  dash  of  Worcestershire 
sauce,  a  little  lemon  juice,  tomato  juice  (about  a  table 
spoonful)  pinch  of  cayenne  pepper  or  paprika,  juice  of 
one  onion.  Parboil  the  sweetbreads,  skin,  cut  in  small 
pieces,  make  sauce  as  follows:  Brown  flour  in  butter, 
add  stock,  wine,  cream,  onion  juice  and  the  rest  of  season- 
ing, let  boil  to  a  rich  brown  sauce,  add  sweetbreads  and 
mushrooms  and  let  cook  for  ten  minutes.  Serve  in  rame- 


kins  or  shells,  garnished  with  croutons  of  stale  bread  or  on 
a  platter  on  toast.  Mrs-  Pohli- 

ASPARAGUS   ROLL. 

Three  tablespoons  flour,  three  tablespoons  butter,  one- 
half  cup  milk,  one-half  cup  water  asparagus  was  boiled 
in,  one  egg,  one  tablespoon  lemon  juice,  melt  butter,  stir 
in  flour,  add  well-beaten  egg,  then  milk  and  asparagus 
water,  let  all  come  to  boiling  point,  add  lemon  juice. 
Have  enough  asparagus  tips  boiled  in  salted  boiling 
water,  about  half  an  hour,  and  add  to  sauce,  season  to 
taste.  Fill  French  rolls  buttered  and  toasted  in  oven; 
serve  hot.  Mrs-  William  S.  Wood. 

MOCK  TURTLE  FRICASSEE. 
Cut  two  pounds  lean  veal  into  half-inch  slices,  then 
into  half-inch  squares.  Heat  one  tablespoon  butter  in 
frying  pan  and  brown  the  meat,  a  few  pieces  at  a  time, 
adding  more  butter,  if  necessary;  as  fast  as  browned, 
transfer  them  to  a  saucepan  containing  one  cupful  of 
hot,  strong  veal  broth.  When  all  are  done,  cover  the 
saucepan  closely,  and  simmer  gently  for  one  hour  and 
a  half.  In  the  butter  remaining  in  the  pan  brown  one 
small  onion  cut  fine  and  one  dozen  medium-sized  mush- 
rooms cut  in  quarters.  (Bottled  or  canned  mushrooms 
preferred.)  Add  them  to  the  contents  of  the  saucepan, 
also  a  bouquet  of  parsley  cut  fine,  one-half  teaspoon  of 
salt,  one-third  teaspoon  of  paprika  and  a  small  strip  of 
lemon  peel.  Without  washing,  put  in  the  frying  pan 
one  large  tablespoon  of  butter  or  sufiicient  to  absorb 


Entrees. 

three  heaping  tablespoons  of  flour,  and  stir  together 
until  well  browned;  then  set  aside.  When  the  meat  is 
done,  add  gravy  to  mixture  in  frying  pan  and  stir  until 
smooth  and  thick.  Add  juice  of  half  a  lemon,  strain 
over  meat,  add  one-third  cup  of  port  wine  and  yolks  of 
three  hard-boiled  eggs  cut  into  quarters.  Add  more 
seasoning,  if  necessary;  cook  two  minutes  longer  and 
serve  in  little  dishes.  Mrs.  T.  H.  Reynolds. 


P  U   D    D    I    fi  G    S 

I 

The  proof  of  the  pudding  is  in  the  eating. 

— Don  Quixote. 

GENERAL   DIRECTIONS   FOR   PUDDING. 

If  you  intend  to  boil  or  steam  a  pudding,  always  have 
the  water  boiling  before  you  put  the  pudding  in.  Do 
not  let  it  stop  boiling  for  one  instant  while  the  pudding 
is  cooking. 

Puddings  are  boiled  in  cloths  or  molds  tied  in  cloths. 
They  should  be  tied  tightly  and  the  molds  buttered  be- 
fore the  puddings  are  put  in  them.  A  pudding  cloth 
should  be  made  of  good  twilled  muslin  and  always  be- 
fore using  is  washed  out  in  clean  cold  water  and  flour  it 
well  before  pouring  the  pudding  in,  allowing  room  to 


38  Puddings. 

swell.  All  puddings  in  which  berries  are  used  require 
more  flour  than  those  without,  the  fruit,  dusted  with 
flour,  added  the  last  thing.  All  puddings  of  the  custard 
kind  require  a  very  gentle  oven;  those  made  of  batter 
should  be  put  into  one  sufficiently  brisk  to  raise  them 
quickly  without  scorching  them;  those  containing  suet 
or  fruit  must  have  a  well  heated,  but  not  a  fierce  oven; 
be  sure  and  butter  the  dish  well  before  the  pudding  is 
turned  in.  S.  B.  Johnson. 


PLUM  PUDDING. 

One  cup  suet  chopped  fine,  one  cup  good  black  molasses, 
one  cup  raisins  chopped  fine,  one  cup  sweet  milk,  three 
and  one-half  cups  flour,  one  teaspoonful  baking  soda; 
salt  to  taste;  boil  three  and  one-half  hours.  Put  in  tin 
pudding-bag  in  cold  water.  When  water  begins  to  boil, 
keep  boiling  or  pudding  will  be  heavy. 

Sauce. — Make  very  thin  syrup  of  brown  sugar  and 
water.  Thicken  with  cornstarch  to  required  consistency. 
When  cooked,  put  in  piece  of  butter,  according  to  taste. 
Just  before  serving  add  vanilla  and  sherry  wine. 

Mrs.  John  Finn. 

UNCLE    TOM. 

Mix  two  cups  of  flour,  one  cup  chopped  suet  and  three- 
fourths  cup  sugar  in  one  bowl.  In  another  mix  one 
cup  thick  sour  milk  or  buttermilk,  one-half  cup  mo- 


Puddings.  39 

lasses  (as  black  as  possible),  one  scant  teaspoon  soda. 
Pour  this  second  mixture  into  the  first,  and  beat  well; 
add  a  little  allspice,  cinnamon  and  cloves.  Grease  well; 
quart  pudding  mold  and  steam  for  two  hours.  This 
pudding  is  a  great  favorite  with  children  when  served 
with  cream.  Mrs.  John  Burt. 

BROD   FORTE. 

Nine  eggs,  juice  and  rind  of  one  lemon,  one-half  cup 
of  grated  chocolate,  one  heaping  cup  sugar,  one  cup 
grated  almonds,  one  tablespoon  spices,  little  citron  cut 
very  fine,  one-half  cup  grated  bread  crumbs,  two  table- 
spoons claret,  one  tablespoon  brandy;  bake  as  soon  as 
mixed  forty  minutes.  Stir  yolks  of  eggs  and  sugar  to 
a  cream;  add  rind  and  juice  of  lemon,  then  chocolate, 
then  almond,  spices  and  citron,  then  bread  crumbs  moist- 
ened with  wine,  and  lastly  the  well-beaten  whites.  Put 
in  oven  immediately. 

Icing. — Grated  chocolate  one-half  cup,  put  on  stove 
with  little  sugar  and  butter.  Garnish  with  blanched 
almonds.  Mrs.  T.  H.  Reynolds. 

CHOCOLATE   PUDDING. 

Three  eggs,  yolks  beaten  light;  add  gradually  one  cup 
sugar,  three  tablespoonfuls  sweet  milk,  four  tablespoon- 
fuls  cocoa  or  chocolate,  one  scanty  cup  of  flour.  Beat 
well.  Add  the  whites  beaten  stiff  and  two  teaspoonfuls 
baking  powder.  Steam  twenty  minutes. 

Sauce. — One  cup  powdered  sugar  rubbed  to  a  cream 
with  one-half  cup  butter;  add  one-half  cup  milk.  Put 


40  Puddings. 

in  a  double  boiler  and  stir  until  it  boils;  add  one  tea- 
spoonful  vanilla.  Mrs.  H.  W.  Barnard. 

BATTEK    PUDDING. 

Two  eggs,  one-half  cup  sugar,  two  teaspoons  melted 
butter,  two  cups  buttermilk  (if  sweet  milk  is  used  one 
and  one-naif  teaspoons  yeast  powder),  two  scant  tea- 
spoons soda,  salt,  nutmeg,  one-half  teaspoon  grated 
lemon  peel,  flour  for  stiff  batter,  one  cup  of  raisins 
(dredged  with  flour)  or  two  cups  of  finely-sliced  apples. 

Mrs.  Gerrish. 

COTTAGE  PUDDING. 

One-half  cup  butter,  one  cup  sugar,  two  and  one-half 
cups  sifted  flour,  two  eggs,  one  and  one-half  cups  milk, 
two  teaspoonf uls  of  baking  powder.  Add  fruit,  if  liked, 
salt  and  any  desired  spice.  Place  covered  pudding  pan 
in  a  large  pan  of  boiling  water,  and  bake  in  oven. 

Mrs.  Gerrish. 

COTTAGE  PUDDING  No.  2. 
One  cup  sugar,  one-half  cup  molasses,  one  cup  hot 
water,  one-half  cup  melted  butter,  salt,  spice,  one  scant 
teaspoon  soda,  one  tablespoonful  lemon  juice  or  vinegar, 
flour  for  a  stiff  batter,  two  cups  sliced  apples  (dredged 
with  flour) ;  bake  slowly ;  serve  with  favorite  sauce. 

Mrs.  Gerrish. 

JOHN'S   DELIGHT  (A  Dessert). 
One-half  cup  of  finely-chopped  suet,  two  cups  of  bread 
crumbs,  one  cup  of  raisins  and  currants  (or  more),  one- 


Puddings.  41 

half  cup  of  syrup,  one  small  cup  of  milk,  one  egg,  one- 
half  teaspoon  soda,  dissolved  in  tablespoon  hot  water, 
one  teaspoon  cinnamon,  one-half  teaspoon  each  of  nut- 
meg and  allspice.  Steam  two  hours  in  pudding  dish. 

Mrs.  Henry  Bridge. 

STRAWBERRY  AND  CRUMB  PUDDING. 

Time  to  bake,  half  an  hour.  One  quart  new  milk, 
four  eggs,  a  little  nutmeg,  two  ounces  sugar,  one  small 
pot  strawberry  jam,  one-half  pound  bread  crumbs. 
Butter  a  pie  dish;  put  layer  of  strawberry  jam  at  the 
bottom,  then  a  good  layer  of  bread  crumbs.  Beat  four 
eggs,  stir  in  two  ounces  powdered  sugar,  a  little  grated 
nutmeg,  add  a  quart  of  new  milk,  and  stir  over  the  fire 
until  thick,  pour  over  the  preserve  very  gradually  and 
bake  in  moderate  oven.  B.  Selwood. 

LEMON   SUET   PUDDING. 

Time  to  boil,  three  and  one-half  hours.  Three-fourths 
pound  bread  crumbs,  six  ounces  beef  suet,  four  ounces 
flour,  one-fourth  pound  fine  moist  sugar,  one  large  lemon, 
three  eggs,  and  milk.  Add  to  three-fourths  pound 
bread  crumbs,  six  ounces  suet  finely  chopped,  the  sugar 
and  the  peel  of  the  lemon  minced  or  grated  with  the 
juice  strained;  mix  all  thoroughly  together,  and  then 
stir  into  it  three  well-beaten  eggs  and  sufficient  milk  to 
make  the  whole  into  a  thick  batter;  pour  into  a  buttered 
mold  and  steam  or  boil  for  three  and  one-half  hours. 
Serve  with  sifted  sugar  over  it  and  wine  sauce. 

B.  Selwood. 


42  Puddings. 

SUET  PUDDING. 

Time  to  boil,  one  hour  and  a  quarter.  One  pound 
flour,  one-half  pound  beef  suet,  one  egg,  pinch  of  salt, 
water  to  mix.  Mix  the  flour  with  finely-chopped  suet, 
add  the  eggs  and  a  pinch  of  salt;  make  it  into  a  paste 
with  the  water,  beating  it  all  rapidly  together  with  a 
wooden  spoon.  Put  into  buttered  basin,  and  cover  with 
cloth.  Steam  two  hours,  or  boil,  and  serve  very  hot. 

B.  Selwood. 

PKUNE   SOUFFLE. 

One-half  pound  of  stewed  prunes;  take  out  stones 
and  mash;  beat  yolks  of  four  eggs  with  three  tablespoons 
of  sugar  and  one-half  teaspoon  of  vanilla  flavoring. 
Beat  whites  of  eggs  very  stiff,  with  a  pinch  of  salt.  Mix 
prunes  and  yolks  together,  and  when  ready  to  bake  fold 
in  the  whites.  Bake  from  ten  to  fifteen  minutes. 

Mrs.  Louis  F.  Monteagle. 

GINGEB   PUDDING. 

• 

Four  ounces  flour,  two  ounces  suet  chopped  finely,  one 
teaspoonful  ground  ginger,  pinch  of  salt,  three  table- 
spoonfuls  of  molasses,  two  tablespoonfuls  of  milk,  one 
egg.  Mix  the  dry  ingredients  in  a  bowl;  add  the  beaten 
egg,  then  the  molasses  and  milk.  Pour  into  a  well- 
greased  basin ;  cover  with  greased  paper.  Steam  quickly 
two  hours.  Serve  with  sweet  sauce. 

*  • 

Mrs.  L.  E.  Myers. 


Puddings.  47 

PLUM    PUDDING. 

One  cup  chopped  raisins,  one  cup  suet  or  salt  pork,  one 
cup  molasses,  one  cup  milk,  four  small  cups  flour,  one- 
half  teaspoon  soda,  one  teaspoon  yeast  powder,  one  tea- 
spoon cloves,  allspice  and  cinnamon.  Steam  four  hours. 

Sauce. — Two  eggs  well  beaten;  add  two  cups  pow- 
dered sugar;  beat  well  and  add  brandy  or  sherry  to  suit 
taste.  Mrs.  A.  A.  Martin. 

NUT   PUDDING. 

Two  cups  graham  flour,  one-half  teaspoon  salt  and 
soda,  two  level  teaspoons  baking  powder,  one  cup 
chopped  walnuts,  one  cup  raisins  seeded  and  chopped, 
one  cup  milk,  one-half  cup  molasses;  steam  three  hours. 

Sauce. — One  heaping  tablespoon  butter,  one-half  cup 
powdered  sugar,  one  cup  boiling  milk  thickened  with  a 
heaping  tablespoon  cornstarch;  when  cool  add  to  the 
butter  and  sugar,  just  before  serving  add  beaten  white 
of  an  egg.  Mrs.  A.  A.  Martin. 

OLD  FASHIONED  ENGLISH  PUDDING. 

One  cupful  of  suet,  one  cup  of  flour,  one  cup  raisins, 
one  cup  of  bread  crumbs,  the  tablespoonf  ul  molasses  mix 
thoroughly;  enough  to  mold  into  shape,  put  into  a  mold 
steam  four  hours,  serve  with  brandy  sauce;  this  can  be 
kept  for  sometime.  Mrs.  Folker. 

ENGLISH  XMAS   PUDDING. 

Out  of  five  hundred  recipes  sent  to  Queen  Victoria, 
the  following  was  awarded  a  prize  of  ten  guineas:  One 


44  Puddings. 

pound  of  raisins,  one  of  suet,  three-quarters  of  bread 
crumbs,  one-quarter  brown  sugar,  grated  rind  of  one 
lemon  and  juice,  the  same  of  one  orange,  one-quarter 
pound  flour,  one  pound  currants,  one-half  grated  nut- 
meg, five  eggs,  one-half  pint  brandy,  one-third  pound  of 
minced  candied  orange,  lemon  peel,  clean  the  fruit,  mix 
all  the  dry  ingredients  together,  beat  the  eggs,  add  them 
to  brandy,  then  pour  them  over  the  dry  ingredients  and 
thoroughly  mix;  pack  into  greased  molds,  boil  for  six 
hours  at  the  time  of  making,  and  six  when  wanted ;  this 
will  make  about  six  pounds;  it  is  better  to  keep  two  or 
three  months  before  wanted;  serve  with  sauce,  brandy 
or  hard;  this  will  keep  a  year  without  any  trouble  in  a 
dry  place.  Mrs.  Geo.  Folker. 

YORKSHIRE  PUDDING. 

Three  eggs,  one  pint  milk,  six  tablespoonf  uls  of  flour, 
one-half  teaspoonful  salt,  beat  the  eggs,  white  and  yolks, 
together  until  light,  add  to  them  the  milk;  put  the  flour 
in  a  bowl,  moisten  it  gradually  with  the  eggs  and  milk, 
beat  until  smooth,  strain  through  a  fine  sieve;  one  hour 
before  the  meat  is  done  make  the  pudding,  pour  nearly 
all  the  dripping  from  under  the  meat  into  another  bak- 
ing pan,  and  pour  in  the  pudding  if  possible;  it  is  better 
to  let  the  meat  drip  into  the  pudding  while  it  is  cooking. 

Mrs.  Folker. 

CLEVELAND   PUDDING. 

One  teacup  sherry  wine,  one  lemon  juice  and  rind, 
one  large  teaspoon  gelatine,  one  teaspoon  cornstarch, 


Puddings.  45 

mixed  with,  yolks  of  four  eggs,  one  cup  sugar.  Soak 
gelatine,  one-half  cup  water  when  dissolved,  put  in 
wine,  sugar  and  lemon;  let  come  to  a  boil,  then 
strain;  take  cornstarch  and  eggs  and  stir  into  gelatine; 
mixture  leave  on  fire  a  minute,  beat  whites  to  a  froth 
and  stir  in  and  mold. 

Sauce. — One-half  pint  sweet  cream,  three  tablespoons 
currant  jelly;  beat  the  jelly  soft,  then  put  in  the  cream, 
beat  together  until  light;  flavor  with,  vanilla. 

Mrs.  Grerrish. 

CHOCOLATE  BREAD  PUDDING. 

One  heaping  teaspoon  buttar,  one  pint  milk,  one  pint 
bread  crumbs,  five  tablespoons  grated  chocolate  or  cocoa, 
yolks  of  three  eggs,  one  cupful  sugar;  scald  or  boil  milk 
and  add  bread  crumbs  and  chocolate ;  take  from  fire  and 
add  sugar  and  eggs  which,  have  been  beaten  together  and 
then  butter;  bake  fifteen  minutes;  when  cold  beat  whites 
of  three  eggs  with  six  tablespoons  sugar  for  the  meringue; 
spread  on  top  of  pudding  and  bake  a  light  brown;  flavor 
both  meringue  and  pudding  with  vanilla. 

Mrs.  Jno.  R.  Wood. 

RAISIN   PUFFS. 

Two  eggs,  one-half  cup  of  butter,  one  cup  of  sweet 
milk,  two  cups  of  flour,  three  teaspoonfuls  of  baking 
powder,  one  cup  of  chopped  raisins;  put  in  cups,  filling 
them  half  full  and  steam  one-half  hour;  serve  with 
liquid  sauce.  Mrs.  Bostwick. 


46  Puddings. 

CHOCOLATE  PUDDING. 

One  scant  cup  of  bread  crumbs  dried,  three  sticks  of 
Baker's  chocolate,  one  large  cup  of  milk,  four  or  five 
tablespoonfuls  of  sugar,  four  eggs  beaten  separately. 
Steam  forty-five  minutes  and  serve  with  the  following 
sauce. 

Sauce. — One  cup  powdered  sugar  rubbed  to  a  cream 
with  one-half  cup  of  butter;  add  one-half  cup  of  milk. 
Put  in  a  doable  boiler  and  stir  until  it  boils ;  add  one  tea- 
spoonful  of  vanilla.  Mrs.  Bostwick. 

BLACKBERRY   SPONGE. 

(Or  any  small  fruits  that  are  canned.) 
One  pint  jar  of  berries,  take  juice  only,  one-quarter  of 
box  of  gelatine  dissolved  in  one-quarter  of  cup  warm 
water;  make  a  syrup  of  one-half  cup  sugar  and  one-half 
cup  water;  add  gelatine,  also  the  juice  of  a  lemon  and 
berry  juice.  Put  pan  into  another  of  cold  water  and  beat 
five  minutes,  then  add  two  unbeaten  whites  of  eggs,  and 
beat  until  light  and  begins  to  stiffen  or  thicken.  Pour 
in  mold  until  stiff  before  using.  Mrs.  Gerrish. 

FIG   PUDDING. 

Two  heaping  cups  soft  bread  crumbs  (no  crust),  one- 
half  pound  figs,  one  cup  suet,  one  cup  sugar,  two  eggs, 
one-half  cup  milk,  a  little  salt.  Mix  suet,  crumbs  and  figs 
(chopped  fine).  Mix  milk,  eggs  and  sugar,  add  to  bread 
mixture.  Steam  three  hours. 

Sauce. — Two  eggs  beaten  very  light,  add  gradually 


Puddings.  47 

one  cup  sugar,  beat  until  light  and  add  three  or  four 
tablespoons  of  sherry.  Mrs.  Gerrish. 

APPLE    SLUMP. 

Pare  and  core  the  apples,  put  in  dish  with  water  to 
cover  and  place  on  stove  to  boil.  Make  a  covering  of 
biscuit  dough,  pat  out  or  roll  about  an  inch  in  thickness 
making  a  hole  in  center  and  cover  the  apples  soon  as  they 
commence  to  boil.  Cover  tightly  and  boil  half  an  hour. 

Sauce. — One  tablespoon  flour,  one  of  butter  and  half 
cup  of  sugar,  rubbed  together.  Pour  on  boiling  water 
(stirring  constantly)  until  it  thickens;  salt  and  nutmeg 
or  any  seasoning  preferred.  Canned  blackberries  or  any 
other  fruit  can  be  used.  Mrs.  Gerrish. 

LIZZIE'S   BATTEK   PUDDING. 

Very  nice. 

One  quart  of  milk,  four  eggs,  six  spoonfuls  of  flour,  a 
little  salt;  bake  twenty  minutes,  and  serve  with  foam 
sauce.  S.  B.  Johnson. 

FRUIT   PUDDING.    (Batter). 

One  quart  of  flour,  two  teaspoonfuls  of  baking  powder 
and  a  little  salt.  Add  two  tablespoonfuls  of  melted 
butter  and  mix  to  a  consistency  of  drop  biscuit.  Butter 
a  mold  or  deep  dish  and  lay  it  in  in  layers,  one  of  the 
batter  then  a  layer  of  fruit,  alternating  them  until  the 
dish  is  nearly  filled;  cover  it  tight  and  steam  an  hour  and 
a  half.  Eat  with  a  sweet  sauce.  S.  B.  Johnson. 


ORANGE   PUDDING. 

Soak  one  cupful  of  stale  bread  crumbs  in  one-half 
cup  of  milk  and  beat  to  a  pulp.  Mix  with  it  the  grated 
rind  of  one  orange  and  the  juice  of  two,  and  the  yolks 
of  two  eggs  beaten  with  one-half  cup  sugar.  Butter  the 
cups  and  set  in  pan  of  hot  water.  Beat  the  whites  of 
eggs  to  a  stiff  froth  and  mix  them  lightly  with  the  other 
ingredients.  Partly  fill  the  cups  and  bake  in  a  moderate 
oven  about  fifteen  or  twenty  minutes.  Serve  with: 

Golden  sauce. — One  cup  powdered  sugar,  one-third 
cup  cream  or  milk,  two  tablespooiifuls  wine,  one-third 
cup  butter,  yolks  of  two  eggs.  Beat  butter  to  a  cream . 
and  gradually  beat  in  the  sugar;  then  add  eggs  and  beat 
until  very  light.  Next  add  the  wine,  then  milk,  a  little 
at  a  time,  beating  all  the  while.  Place  bowl  in  a  basin  of 
boiling  water  and  stir  three  minutes. 

Mrs.  Bostwick. 

TIPSY    CAKE. 

Time,  one  and  three-quarters  or  two  hours  to  soak 
cake.  One  large,  round,  stale  sponge  cake ;  one  and  one- 
half  glasses  of  brandy;  sufficient  sherry  or  raisin  wine 
to  soak  it;  juice  of  half  a  lemon;  three  ounces  of  sweet 
almonds;  one  pint  rich  custard.  Place  a  large  sponge 
cake  in  glass  dish  in  which  it  is  to  be  served.  Make  a 
small  hole  in  the  center  and  pour  in  over  the  cake  a 
sufficient  quantity  of  sherry  or  raisin  wine  (mixed  with  a 
glass  and  a  half  of  brandy  and  juice  of  one-half  a  lemon) 
to  soak  it  thoroughly.  Then  blanch  two  or  three 


Puddings. 


49 


ounces  almonds;  cut  them  into  spikes,  stick  them  all  over 
the  cake  and  pour  round  it  a  pint  of  rich  custard. 

B.  Selwood. 


DELICATE  PUDDING5 

Jl 

Trifles  light  as  air. 

—Othello. 

STRAWBERRY   FROZEN   PUDDING. 

Beat  one  quart  of  cream,  crush  with  a  silver  fork  one 
quart  fresh  strawberries;  mix  them  with  one  cupful  sugar 
and  stir  lightly  into  the  cream ;  if  not  sweet  enough,  add 
more  sugar;  fill  this  into  a  cylinder  mold.  The  mold 
should  be  filled  to  overflowing.  Then  put  on  the  cover. 
Paste  fat  around  the  edge  of  cover  to  prevent  any  water 
entering  the  form.  Cover  the  bottom  of  a  butter  tub 
with  fine  chopped  ice;  sprinkle  over  some  rock  salt;  set 
the  mold  on  top  of  the  ice,  then  fill  up  with  ice  and  salt. 
Cover  the  top  so  the  mold  is  completely  buried  in  ice 
and  salt.  Cover  the  tub  with  thick  paper  and  set  in  a 
cool  place;  let  it  remain  four  hours.  When  ready  to 
serve,  take  out  the  form,  free  it  from  all  fat,  rinse  off 
with  cold  water;  hold  the  mold  in  hot  water  for  a  few 
minutes;  then  turn  the  pudding  on  to  a  dish;  garnish 
with  whipped  cream  and  macaroons;  preserved  straw- 
berries may  be  taken  and  no  sugar.  Mrs.  Folker. 


50  Delicate  Puddings. 

DAINTY  DESSERT. 

A  dainty  dessert  is  to  half  fill  a  wine-glass  with  combin- 
ation of  fruits,  and  the  remainder  of  the  glass  with  vanilla 
ice  cream.  The  chief  charm  of  the  dessert  lies  in  the 
combination  of  blending  fruits,  and  the  best  flavors  are: 
First,  pineapple  and  strawberries.  Second,  pineapple, 
oranges,  bananas,  grape  fruit  (the  first  flavors  in  equal 
quantities,  the  grape  fruit  only  half  amount).  Third, 
raspberries,  pineapple,  blackberries  or  loganberries. 
Fourth,  strawberries,  figs,  peaches.  In  fact,  one  may  be 
original  in  combinations  so  long  as  flavors  blend.  Pine- 
apple, blending  with  all  flavors,  is  always  a  great  addition, 
when  it  can  be  had  fresh.  Mrs.  R.  J.  Davis, 

FRUIT   PUNCH. 

The  juice  of  two  dozen  oranges,  one  dozen  lemons, 
one-half  dozen  limes,  one  can  of  pineapples,  cut  fine; 
sweeten  to  taste.  Before  serving,  allow  the  mixture  to 
stand  for  two  hours  with  a  large  piece  of  ice;  add  water 
just  before  serving.  Mrs.  Louis  E.  Monteagle. 

COFFEE  MOUSSE. 

Two  eggs,  one  cup  sugar,  one  cup  strong  coffee,  one 
pint  cream.  Beat  eggs,  add  sugar  and  beat;  add  coffee 
and  beat  again.  Beat  the  cream  until  thick  and  add  to 
first  mixture.  Beat  all  together;  then  put  in  mold  and 
pack  in  salt  and  ice — three  parts  salt  to  one  of  ice — and 
let  it  stand  three  to  four  hours.  If  necessary  add  more 
ice  as  the  mousse  freezes,  so  as  to  keep  plenty  of  ice  water 


Delicate  Puddings.  51 

around   mold.     Before  putting  cover  on  mold,   cover 
mousse  with  buttered  paper,  butter  side  up. 

Susanne  Bowman  Hayes. 

BROWN  BREAD  ICE  CREAM. 
Dry  the  crust  of  Boston  brown  bread  in  a  very  slow 
oven.  Roll  and  sift.  Add  one  pint  of  crumbs  to  one 
quart  of  whipped  cream,  sweetened  to  taste  and  flavored 
with  vanilla.  As  a  rule,  the  brown  bread  being  sweet, 
it  makes  less  sweetening  in  the  cream  necessary. 

Mrs.  J.  B.  Cutter. 

PINEAPPLE    SPONGE. 

Soak  one-quarter  box  of  gelatine  in  one-quarter  cup  of 
cold  water.  Drain  syrup  from  one  can  pineapple.  Add 
water,  if  necessary,  to  make  one  and  a  half  cupfuls. 
Add  more  sugar,  if  necessary.  Heat  to  boiling  point; 
take  from  fire  and  stir  soaked  gelatine  until  dissolved. 
Strain  and  set  aside  until  it  begins  to  thicken;  then  add 
one-half  cup  thick  cream,  whipped  to  stiff  froth;  add 
whites  of  three  eggs  well  beaten.  Stir  carefully  to- 
gether and  when  quite  thick  add  one  cup  finely-cut 
pineapple.  Turn  into  wetted  mold  and  stand  in  cold 
place.  Serve  with  cream.  Mrs.  T.  H.  Reynolds. 

SNOW    BALLS. 

Three  eggs,  one  cup  sugar,  one  cup  flour,  three  table- . 
spoons  water,  two  tablespoons  lemon  juice,  rind  of  one 
lemon,  one  and  one-half  teaspoons  baking  powder.     Stir 
quickly  and  steam  in  buttered  cups  half  an  hour. 


52  Delicate  F*uddings. 

Sauce. — One  cup  sugar,  one  tablespoon  butter,  three 
teaspoons  cornstarch,  three  cups  boiling  water,  juice  of  a 
lemon.  Cook  until  thick.  Mrs.  A.  A.  Martin. 

WHITE  VELVET  SHERBET. 
Juice  of  six  lemons  and  sugar  enough  to  make  a 
batter  (about  six  cups),  three  pints  of  milk.  If  it  cur- 
dles, it  will  all  disappear  in  the  freezing  and  come  out 
smooth.  It  can  be  varied  by  using  a  can  of  grated  pine- 
apple strained,  and  does  not  use  so  many  lemons  and 
suga*.  Mrs.  A.  A.  Martin. 

RASPBERRY    PUFF. 

One  cup  sugar,  white  of  one  egg,  one  cup  raspberries 
or  strawberries.  Beat  one  hour  and  serve  with  cream. 

Mrs.   Bostwick. 

RASPBERRY  PUDDING. 

Soak  one-half  cup  tapioca  over  night.  Cook  until 
clear  in  water.  Then  add  one  glass  raspberry  jam. 
Serve  cold  with  whipped  cream. 

MACAROON    PARFAIT. 

One  quart  rich,  fresh  cream,  beat  well;  one-fourth 
pound  almond  macaroons,  grate  and  sift;  six  table- 
spoons powdered  sugar;  mix  lightly  together.  Pack  in 
ice  and  salt  and  let  stand  one  and  one-half  hours.  Serve 
in  punch  glasses.  Add  a  spoonful  of  whipped  cream 
and  a  Maraschino  cherry  before  serving. 

Mrs.  J.  G.  Barker. 


Delicate  Puddings. 


53 


KICE  IMPEKIAL  PUDDING. 

One-half  cup  rice,  two  tablespoon! uls  sugar,  one-half 
pint  cream,  one  quart  milk,  one-third  box  gelatine,  sherry 
to  flavor;  soak  gelatine  in  enough  water  to  cover;  cook 
the  rice  in  milk  in  double  boiler  until  milk  is  absorbed ; 
add  a  little  salt  and  the  sugar;  dissolve  gelatine  over  tea- 
kettle and  add  to  cooked  rice ;  when  cold,  add  sherry  and 
the  cream  whipped;  serve  in  punch  glasses. 

Mrs.  Wm.  S.  Wood. 

BANANA  SPONGE  PUDDING. 
One  cup  sugar,  three  bananas,  one  box  granulated  gel- 
atine, one  quart  cold  water,  four  eggs,  a  little  brandy  and 
flavoring;  soak  gelatine  in  water,  until  soft;  separate 
eggs,  mix  yolks  and  sugar  together;  beat  until  light  and 
then  add  water  and  gelatine;  place  on  stove  and  cook 
until  gelatine  is  dissolved ;  add  brandy  and  flavoring,  and 
set  aside  to  cool;  when  beginning  to  set,  add  whites  of 
eggs  beaten  very  stiff,  and  mashed  bananas;  pour  in 
mold.  Mrs.  John  E.  Wood. 


CAKES,  COOKIES,  Etc. 

I  can  teach  sugar  to  slip  down  your  throat  a  million  of  ways. 

CHOCOLATE  LAYEK  CAKE. 
One  heaping  cup  sugar,  one-half  cup  butter,  yolk  of 
two  eggs  and  one  whole  egg,  two  cups  flour,  one-half  cup 


54  Cakes,  Cookies,  etc. 


milk;  one  even  teaspoon  soda,  dissolved  in  milk;  one- 
half  cake  chocolate  (one  heaping  tablespoon);  dissolve 
chocolate  and  boil  a  tew  minutes  in  one-half  cup  milk, 
stirring  constantly;  add  yolk  of  one  egg,  have  cake  ready 
and  stir  all  in. 

Icing — Boil  two  cups  sugar  (granulated)  in  one-half 
cup  water  until  brittle;  add  teaspoon  vinegar  and  stir 
syrup  slowly  in  beaten  whites  of  three  eggs;  beat  stiff 
and  flavor.  Mrs.  John  K.  Wood. 

ORANGE   CAKE. 

Yolks  of  five  eggs,  whites  of  four,  beaten  separately, 
two  cups  full  of  powdered  sugar,  two  cups  full  of  flour, 
sifted  twice,  one-half  cup  of  cold  water,  two  teaspoonf uls 
baking  powder,  juice  and  grated  rind  of  one  large 
orange;  beat  yolks  of  eggs,  sugar  and  water  until  very 
light,  add  orange  juice  and  rind,  then  flour  mixed  with 
baking  powder;  fold  in  the  whites  of  the  eggs,  and  bake 
iu  moderate  oven;  a  pinch  of  salt.  Use  the  other  white 
of  egg  for  frosting,  flavoring  with  grated  orange  peel. 

Mrs.  Bostwick. 

HARRISON  FRUIT  CAKE. 

One  pound  flour,  one-fourth  pound  sugar  (fine  granu- 
lated), twelve  eggs,  two  pounds  citron,  two  small  cocoa- 
nuts  (grated),  two  pounds  bleached  almonds,  one  wine- 
glass wine,  one  of  brandy,  one  teaspoon  cinnamon,  one 
nutmeg,  one  mace,  two  teaspoons  baking  powder.  Cream 
butter,  sugar  and  eggs,  thoroughly  beaten,  but  not  sep- 
arated. Mix  baking  powder  with  flour,  then  add  and 


Cakes,  Cookies,  etc.  55 


lastly  throw  in  the  fruit,  thoroughly  chopped  and 
floured.  Bake  in  slow  oven.  When  done  the  cake  will 
leave  the  sides  of  the  pan.  Mrs.  Gerrish. 

ORANGE   CAKE. 

One-half  cup  butter,  one  and  one-half  cups  sugar,  one- 
half  cup  milk,  one  and  three-fourths  cups  flour,  one  and 
one-half  teaspoons  baking  powder,  whites  of  five  eggs. 
Bake  in  three  or  four  layers. 

Icing. — Whites  of  three  eggs  well  beaten,  two  cups  of 
powdered  sugar,  juice  and  rind  of  an  orange,  juice  and 
rind  of  half  lemon,  add  to  sugar  and  egg,  well  beaten  to- 
gether; then  put  in  pan  or  dish  and  put  in  a  pan  of  boil- 
ing water  until  it  thickens.  Let  it  cool  before  putting 
between  cakes.  Mrs.  Gerrish. 

•WALNUT  WAFERS. 

One  cup  walnuts  chopped  not  too  finely,  one  cup  brown 
sugar,  two  eggs,  three  tablespoons  flour.  Put  in  pan  in 
small  teaspoonful  as  it  spreads.  Watch  carefully  as  it 
spreads;  leave  on  bottom  of  oven  but  a  few  minutes,  then 
finish  on  top.  Mrs.  Gerrish. 

BLACKBERRY   CAKE. 

(Very  good.) 

Two-thirds  cup  butter,  one  cup  sugar,  four  eggs,  save 
whites  of  two  for  icing,  three  tablespoons  of  milk,  one 
level  teaspoon  of  soda,  one  and  one-half  cups  flour,  one 
cup  of  blackberry  jam  (or  preserve),  spice  as  fruit  cake 


56  Cakes,  Cookies^  etc. 

(or  to  taste).     Bake  in  two  layers  with  boiled  icing  be- 
tween. 

Boiled  Icing. — Boil  one  cup  sugar  in  four  tablespoons 
of  water  until  it  strings,  then  add  the  two  well-beaten 
whites,  pouring  the  boiled  sugar  on  gradually. 

Mrs.  Gerrish. 

DKIED    APPLE    CAKE. 

(Delicious.) 

One  cup  butter,  two  cups  sugar,  one  cup  milk,  five 
cups  flour,  two  cups  raisins,  one-half  cup  citron,  two  tea- 
spoons soda,  two  eggs,  three  cups  dried  apples  soaked 
over  night  then  chopped  fine  and  stewed  two  hours  in 
two  cups  of  molasses.  Beat  butter  and  sugar,  add  milk 
in  which  dissolve  the  soda,  then  the  beaten  eggs  and  flour, 
lastly  the  raisins  and  apples.  Bake  one  and  one-half 
hours.  Spice  with  all  spices  as  fruit  cake,  and  add  a 
small  glass  of  brandy  or  wine.  It  makes  a  large,  delicious 
fruit  cake,  or  it  can  be  baked  in  two  smaller  ones. 

Mrs.  Gerrish. 

SPONGE   CAKE. 

Six  eggs,  whites  and  yolks  separated,  two  cups  sugar, 
two  cups  flour,  grated  rind  and  juice  of  one  lemon;  beat 
whites  very  lightly,  add  the  sugar,  beating  well,  then 
add  the  well-beaten  yolks  and  lemon ;  flour  the  last  thing ; 
do  not  stir  flour  in  too  much;  add  a  little  salt. 

Mrs.  Gerrish. 


Cakes,  Cookies,  etc.  57 

WHITE  CAKE. 

Two  cups  sugar,  one-half  cup  butter,  one  cup  milk, 
three  cups  flour,  whites  of  four  eggs,  two  teaspoons  yeast 
powder  sifted  with  flour.  Cream  butter  and  sugar  to- 
gether, then  stir  in  milk  and  flour,  a  little  at  a  time;  add 
whites  well  beaten  last ;  two  teaspoons  vanilla. 

Mrs.  Gerrish. 

NUT    CAKE. 

One  cup  sugar,  one-half  cup  butter,  one-half  cup  milk, 
two  cups  flour,  one  and  one-half  teaspoons  baking 
powder,  two  eggs,  one  cup  chopped  raisins,  one  cup 
chopped  walnuts.  Bake  thirty  minutes. 

Mrs.  A.  A.  Martin. 

SPICE    CAKE. 

One-half  cup  butter,  one-half  cup  lard  or  beef  drip- 
pings, one  cup  brown  sugar,  two  eggs,  one  cup  sweet 
milk,  one  cup  raisins  (chopped),  two  heaping  teaspoons 
yeast  powder,  one  teaspoon  each  of  cloves,  cinnamon, 
allspice,  nutmeg;  about  three  cups  flour. 

Mrs.  A.  A.  Martin. 

SULTANA   CAKE. 

Ingredients :  Six  ounces  of  butter  and  lard  (three  of 
each),  six  ounces  sugar,  two  eggs,  milk,  candied  peel, 
pinch  of  salt,  one  teaspoonful  of  baking  powder,  twelve 
ounces  of  flour,  six  ounces  currants  and  raisins;  beat  the 
butter  and  lard  to  a  cream,  add  the  sugar  and  again  beat; 
sprinkle  in  the  flour  gradually,  add  the  eggs  and  milk 


58  Cakes,  Cookies,  etc. 

until  sufficiently  stiff,  put  in  the  fruit  and  mix ;  then  add 
baking  powder  and  a  little  candied  peel.  Bake  for  two 
hours  in  hot  oven. 

SHREWSBURY   BISCUITS. 

Ingredients:  Six  ounces  flour,  one-quarter  pound 
butter,  one-quarter  pound  castor  sugar,  one  small  egg, 
one  teaspoonful  of  caraway  seeds.  Rub  butter  well  into 
the  flour,  add  sugar  and  seeds,  then  mix  with  beaten  egg; 
roll  the  paste  out  very  thin  and  cut  into  fancy  shapes; 
bake  in  a  slow  oven  for  ten  minutes. 

QUEEN'S  CAKE. 

One  pound  of  sugar,  one  pound  of  flour,  three-quarters 
of  a  pound  of  butter,  eight  eggs,  one  nutmeg,  currants 
and  raisins,  one  gill  of  brandy,  one  cup  of  cream  (if  sour, 
one  teaspoonful  of  saleratus).  Mrs.  Thayer. 

PINEAPPLE  CAKE. 

Four  layers  of  cake,  shredded  pineapple  with  whipped 
cream,  and  pineapple  between  each  layer;  on  top  white 
frosting.  Mrs.  Thayer. 

WHITE  MOUNTAIN  CAKE. 

One  cup  of  butter,  two  cups  of  sugar,  three  and  one- 
half  cups  of  flour,  two-thirds  of  a  cup  sour  milk,  five  eggs; 
small  teaspoonful  of  sale/ratus,  one  wine  glass  of  brandy 
or  wine,  one  nutmeg,  currants  and  raisins. 

Mrs.  Thayer. 


Cakes,  Cookies,  etc.  59 

EICH  PLUM  CAKE. 

Time,  two  hours  or  more.  One  pound  fresh  butter, 
twelve  eggs,  one  quart  flour,  one  pound  moist  sugar, 
one-half  pound  mixed  spice,  three  pounds  currants,  one 
pound  raisins,  one-half  pound  almonds,  one-half  pound 
candied  peel.  Beat  the  butter  to  a  cream  and  stir  in 
yolks  of  twelve  eggs,  well  beaten,  with  the  sugar;  add 
the  spice  and  almonds,  chopped  very  £ne.  Stir  in  the 
flour,  add  the  currants  washed  and  dried,  the  raisins 
chopped  up  and  the  candied  peel  cut  into  pieces.  As 
each  ingredient  is  added,  the  mixture  bust  be  beaten. 
Then  butter  a  paper;  place  it  round  a  tin;  put  in  the 
cake  and  bake  it  for  two  hours  or  more,  if  required. 

B.  Selwood. 

SPONGE   CAKE. 

Three  eggs,  beaten  separately;  one  cup  sugar  (pow- 
dered); one  cup  flour;  three  tablespoons  water;  one  tea- 
spoon baking  powder.  Flavor  with  lemon  and  nutmeg. 

Mrs.  Barker. 

ANGEL  CAKE. 

One  and  one-fourth  goblets  of  whites  of  eggs  (beat 
well),  one  scant  cup  sifted  flour,  one  and  one-half  cups 
granulated  sugar  (sift),  one  teaspoon  cream  of  tartar. 
Sift  sugar,  flour  and  cream  of  tartar  together  into  the 
egg.  Stir  lightly  and  pour  into  an  ungreased  pan. 
Bake  one  hour.  Put  a  pan  over  the  cake  for  the  first 
half  hour.  Mrs.  Barker. 


60  Cakes,  Cookies,  etc. 

PLAIN   FRUIT   CAKE. 

(Inexpensive.) 

One-fourth  square  butter,  two  large  cups  granulated 
sugar,  two  large  cups  flour,  four  eggs  (well  beaten  sep- 
arately), one-half  cup  milk,  three-fourths  cup  ground 
chocolate,  two  teaspoons  baking  powder,  one  teaspoon 
cinnamon,  one-half  teaspoon  ground  cloves,  one  teaspoon 
ground  nutmeg,  one  cup  citron  and  currants  together, 
one  cup  walnuts  chopped,  one  cup  cold,  mashed  potatoes, 
one  cup  raisins  (seeded).  Add  nuts  and  potato  last. 
Grease  the  pan  well.  Bake  about  one  hour.  This  is 
sufficient  for  two  cakes.  Mrs.  J.  G.  Barker. 

SOUR   CREAM    CAKE. 

Sift  together,  one  cup  sugar,  one  and  one-half  cups 
flour,  one  and  one-half  teaspoonfuls  baking  powder,  a 
pinch  of  soda,  a  pinch  of  salt,  and  flavor.  Put  two  eggs 
in  a  cup  and  fill  the  cup  with  sour  cream.  Add  this  to 
the  sifted  materials,  beat  for  a  few  moments  and  bake 
in  a  moderate  oven.  Mrs.  H.  TV".  Barnard. 

WEDDING  CAKE. 

(Capt.  Hall) 

One  pound  butter,  one  pound  and  two  ounces  flour, 
one  pound  sugar,  two  pounds  currants,  two  pounds  Sul- 
tana raisins,  three  pounds  seeded  raisins,  one-half  pound 
citron  (currants,  raisins  and  citron  well  dredged  with 
flour),  twelve  eggs,  one-half  teacup  brandy,  one-half  tea- 
cup sherry,  one-half  teaspoon  allspice,  two  teaspoons 


Cakes,  Cookies,  etc.  61 

cloves,  two  teaspoons  nutmeg,  one  tablespoon  cinnamon, 
one  teacup  molasses,  one-half  teaspoon  soda,  dissolved  in 
hot  water,  and  mixed  with  molasses,  one  teaspoon  yeast 
powder.  Mrs.  Billings. 

A  DELICIOUS  CHOCOLATE  ICING. 

One  egg  well  beaten,  one  and  one-half  cups  sugar,  six 
tablespoons  grated  unsweetened  chocolate  (Bakers),  one- 
half  cup  milk.  Boil  until  thick,  then  remove  from  stove 
and  add  a  dessertspoonful  vanilla, 

Mrs.  John  Burt. 

KEVER-FAIL    WALNTJT    CAKE. 

Two  cups  flour,  one  cup  cornstarch,  mix  together  and 
keep  one  for  nuts,  one  cup  melted  butter  mixed  with  two 
cups  sugar,  four  eggs,  two  and  one-half  teaspoonfuls 
yeast  powder,  one  cup  of  milk,  and  lastly  one  cup  and 
a  half  chopped  walnuts  mixed  with  the  left  over  cup  of 
flour  and  corn  starch,  little  lemon  extract  and  nutmeg. 

Mrs.  T.  H.  Reynolds. 

ORANGE   CAKE. 

Beat  the  whites  of  three  and  the  yolks  of  five  eggs 
separately.  Stir  to  a  cream  two  cups  of  sugar  and  one- 
half  cup  of  butter,  then  add  beaten  eggs,  one-half  cup 
cold  water,  two  and  one-half  cups  of  flour,  two  teaspoon- 
fuls baking  powder,  grated  rind  of  one  orange  and  juice, 
except  one  tablespoonful.  If  batter  seems  too  stiff  add 
orange  juice.  Bake  in  two  large,  square  biscuit  tins. 

Filling. — Whites  of  two  eggs  saved  from  cake,  one 


62  Cakes,  Cookies,  etc. 

tablespoonful  orange  juice,  two  small  cups  powdered 
sugar.  Mrs.  Williston  W.  Davis. 

SUNSHINE   CAKE. 

Whites  of  seven  eggs,  beaten  well;  yolks  of  five  eggs, 
beaten  well;  one  cup  sugar,  three-quarters  cup  flour, 
three-quarters  teaspoon  cream  tartar,  salt  and  flavoring. 
Bake  in  round,  deep  pan.  Mrs.  Arnold. 

LEMON  PIE. 

One  and  one-half  cups  of  sugar,  one  tablespoon  corn 
starch,  pinch  salt,  grated  rind  of  two  lemons;  mix  all  to- 
gether dry.  Add  juice  of  lemons,  beaten  yolks  of  three 
eggs,  and  two  cups  water;  cook  until  thick;  beat  whites 
to  a  stiff  froth,  add  four  tablespoons  sugar  and  spread 
over  pie.  Mrs.  Arnold. 

EGGLESS  CAKE. 

One  cup  sugar,  two  cups  flour  sifted  three  times,  one- 
half  cup  butter,  one  cup  chopped  raisins,  one  cup  citron, 
one  cup  sour  milk,  one  teaspoonful  soda  sifted  in  the 
flour,  one  teaspoon  cinnamon,  one-quarter  teaspoon 
cloves,  one-half  teaspoon  nutmeg.  Flour  raisins  and  cit- 
ron well.  Mrs.  Arnold. 

POTATO   CAKE. 

One  cup  but  er.  two  cups  sugar,  two  cups  flour,  one 
cup  mashed  potatoes,  one-half  cup  milk,  three-quarters 
cup  ground  chxjolate,  or>c  cup  chopped  walnuts,  four 
eggs  (beaten  separately),  good  pinch  of  salt,  two  tea- 


Cakes,  Cookies,  etc.  63 


spoons  baking  powder,  one-half  teaspoon  cloves,  one  tea- 
spoon cinnamon.     Bake,  as  loaf  cake,  forty-five  minutes. 

Mrs.  Arnold. 

FRUIT   CAKE. 

Three  and  one-half  pounds  raisins  (stoned),  three 
pounds  currants,  one-half  pound  citron,  one  pound  brown 
sugar,  one  pound  butter,  one  pound  flour,  ten  eggs,  one 
teacup  molasses,  three  teaspoons  soda,  one  tablespoon 
cloves,  two  tablespoons  cinnamon.  Mrs.  Arnold. 

LAYEE  CAKE  FOE  ANY  FILLING. 

One-half  cup  butter,  one  cup  sugar — cream;  one  and 
one-half  cups  florr,  sifted  several  times;  three  eggs,  but 
reserve  whites  of  two  for  filling;  one  level  teaspoon  bak- 
ing powder  put  in  flour  after  it  has  been  sifted,  one-half 
cup  milk,  and  flavor.  Mrs.  Arnold. 

HOT  WATER  SPONGE  CAKE. 

One  cup  sugar,  yolks  of  four  eggs  beaten  to  a  cream, 
add  one-half  cup  of  boiling  water,  one  cup  of  twice-sifted 
flour,  one  even  teaspoonful  of  yeast  powder,  and  whites 
of  three  eggs  beaten  stiff,  reserving  one  for  icing; -heat 
the  buttered  pan  before  pouring  in  the  mixture. 

Mrs.  Wm.  Boericke. 

HERMIT  COOKLE> 

One  cup  bu'ter,  two  cups  '.ugar,  01  ^spoonful  soda 
dissolved  in  three  tablespoonfuls  sweer  milk,  one  tea- 
spoonful  cinnamon,  one  teaspoon  £  }  cloves,  one  nutraeg, 


64  Cakes,  Cookies,  etc. 

one  cup  stoned  and  chopped  raisins,  enough:  flour  to  roll 
out  thin  bake.  Mrs.  F.  W.  Tallant. 

THIN    GINGER    SNAPS. 

One  cup  of  butter,  two  cups  of  sugar,  one  cup  of  milk, 
three  and  one-half  cups  flour,  three-fourths  teaspoonful 
soda,  one  teaspoonful  ginger.  Beat  the  butter  to  a 
cream,  add  the  sugar  gradually,  and  when  very  light,  add 
the  ginger  and  milk,  in  which  the  soda  is  first  dissolved, 
and  then  the  flour.  Use  iron  sheets  for  baking.  But- 
ter them,  and  spread  on  the  mixture  very  thin.  Bake 
in  a  moderate  oven  until  brown.  While  hot,  cut  in  two- 
inch  squares  with  a  knife.  Mrs.  Wm.  Boericke. 

WALNUT   ROUNDS. 

One-half  pound  walnut  meats,  broken,  not  chopped; 
one-half  pound  brown  sugar,  two  eggs,  five  tablespoons 
flour,  one-fourth  teaspoonful  salt,  one-fourth  teaspoon- 
ful baking  powder.  The  amount  of  flour  will  vary 
somewhat  according  to  the  kind  of  flour  used,  but  the 
batter  must  be  quite  stiff  as  it  drops  from  the  spoon. 
Drop  on  buttered  tins  and  have  oven  fairly  quick. 
Watch  carefully.  Mrs.  Williston  W.  Davis. 

LEMON   CHEESECAKES. 

Time,  fifteen  to  twenty  minutes.  One-fourth  pound 
warmed  butter,  peel  of  two  lemons,  juice  of  one,  one- 
fourth  pound  loaf  sugar,  a  few  almonds,  puff  paste. 
Make  the  butter  just  warm;  stir  into  it  the  sugar,  and 
when  dissolved  mix  with  it  the  peel  of  two  lemons  grated 


Cakes,  Cookies,  etc.  65 

and  the  juice  of  one.  Mix  all  well  together  and  pour 
into  patty  pans  lined  with  puff  paste.  Put  a  few 
blanched  almonds  on  top  of  each.  B.  Selwood. 

ALMOND    MACAROONS. 

Blanch  one-half  pound  almonds;  pound  to  a  smooth 
paste,  adding  one  tablespoon  essence  lemon;  add  one 
pound  pulverized  sugar  and  whites  of  three  eggs.  Work 
paste  well  together  with  back  of  spoon.  Dip  the  hands 
in  water  and  roll  mixture  into  balls  the  size  of  nutmeg 
and  lay  on  buttered  paper  one  inch  apart.  When  done, 
dip  the  hands  in  water  and  pass  gently  over  macaroons, 
making  surface  smooth  and  shiny;  set  in  a  cool  oven 
three-fourths  hour.  Follow  strictly. 

Mrs.  Arnold. 

MOLASSES    COOKIES. 

One  cup  of  molasses,  one-half  cup  of  butter,  one 
heaping  teaspoon  of  soda,  one  level  teaspoon  ginger; 
flour  to  mix  stiff  and  roll  thin. 

Mrs.  W.  C.  Barnard. 

MIT    COOKIES. 

One  cup  sugar,  one-quarter  cup  butter,  two  eggs,  one 
cup  flour,  grating  of  nutmeg,  and  one  pound  chopped 
walnuts.  Add  a  little  more  flour  if  necessary.  Roll 
thin,  cut  with  fancy  cutters  and  bake  in  a  quick  oven. 

Mrs.  John  Burt. 


66  Cakes,  Cookies,  etc. 

MRS.  REYNOLDS'  COOKIES. 
One-half  roll  butter  and  two  cups  sugar  beaten  to  a 
cream,  four  whole  eggs  added,  one-half  glass  brandy, 
one  teaspoon  yeast  powder,  flour  to  roll  out  very  thin. 
Cut  out  about  two  inches  in  diameter  and  wash  over  tops 
with  little  beaten  egg;  then  sprinkle  on  a  little  sugar  and 
cinnamon  mixed,  and  a  little  almond,  blanched  and  finely 
chopped.  Mrs.  T.  H.  Reynolds. 

PEANUT    COOKIES. 

Pound  fine  in  a  mortar  three-fourths  cup  of  freshly- 
roasted  peanuts,  finely  chopped;  sift  together  one  cup  of 
flour,  two  teaspoonfuls  baking  powder,  one  saltspoon  of 
salt;  cream  two  teaspoonfuls  butter;  add  gradually  one- 
half  cup  flour  and  then  the  pounded  nuts.  Add  one  egg 
beaten  until  light,  two  tablespoonf uls  milk  and  the  flour. 
Drop  mixture  on  buttered  tins.  Moderate  oven. 

Mrs.  D.  E.  Hayes. 

CRISP  GINGER  SNAPS  (Mrs.  Cutter's). 
One  cup  New  Orleans  molasses,  one  cup  brown  sugar. 
Set  on  stove  and  let  come  to  a  boil;  then  pour  onto  a 
cup  of  mingled  butter  and  lard.  Add  one  teaspoonful 
each  of  cloves,  ginger,  cinnamon  and  one-half  of  nut- 
meg with  a  tablespoonful  of  good  vinegar.  When  al- 
most cold,  add  flour  into  which  has  been  well  sifted  one 
even  teaspoonful  of  baking  soda.  Mix  stiff  enough  to 
handle  easily.  Roll  very  thin,  the  thinner  the  better. 
Bake  in  a  quick  oven.  These  should  be  as  brittle  as 
glass,  and  will  keep  for  months. 


Cakes,  Cookies,  etc.  67 

ROCK   CAKES. 

One-half  pound  flour,  one-fourth  pound  butter,  one- 
fourth  pound  currants,  one-fourth  pound  sugar,  two 
eggs,  one  teaspoonful  baking  powder,  and  a  little  candied 
peel.  Warm  the  butter  and  add  it  to  the  flour  and  bak- 
ing powder;  add  the  currants,  sugar  and  peel  (in  thin 
strips),  and  mix  with  the  eggs  well  beaten.  Set  the 
mixture  in  rough  little  heaps  on  a  greased,  flat  baking 
tin.  Time,  ten  minutes  in  a  hot  oven. 

B.  Selwood. 

HERMITS. 

Two  cups  sugar,  one  slice  butter,  one  cup  raisins  (Sul- 
tanas), one  cup  currants,  one  cup  chopped  nuts,  three 
eggs,  one  teaspoonful  soda  dissolved  in  milk,  flour  to  roll 
thin.  B.  Selwood. 

CITRON  TARTS. 

One  teacup  each  of  raisins,  currants  and  citron, 
chopped  fine;  six  eggs  beaten  separately,  one  coffee  cup 
of  sugar  mixed  with  then  beaten  yolks  of  eggs,  one  tea- 
cup of  milk,  one-half  teacup  of  brandy,  one  teacup  of 
wine.  Season  with  nutmeg,  cinnamon  and  a  little  salt. 
Add  the  whites  well  beaten  before  the  brandy  and  wine. 
Bake  in  patty  pans  (with  under  crust  of  pastry)  in  a 
quick  oven.  Mrs.  H.  A.  House. 

COOKIES. 

One  cup  flour,  one  cup  butter,  one  and  one-half  cups 
sugar,  two  eggs,  heaping  teaspoon  yeast  powder,  two 
tablespoons  milk,  nutmeg  or  vanilla. 


68  Cakes,  Cookies,  etc. 

GINGER  SNAPS. 

One  cup  molasses  slightly  warmed,  one-half  cup  melted 
butter,  two  teaspoons  of  ginger,  one  teaspoon  soda  dis- 
solved in  a  tablespoon  hot  water,  one  egg  and  enough 
flour  to  make  real  stiff.  Boll  very  thin. 

Mrs.  Gerrish. 

WALNUT   WAFERS. 

Three  eggs,  one  cup  brown  sugar,  three  tablespoons 
flour,  pinch  of  salt,  one  cup  broken  walnuts.  Drop  on 
buttered  tins  very  little  at  a  time,  and  bake  quickly. 

Mrs.  Arnold. 

LEMON  PIE. 

Grate  the  rind  and  strain  the  juice  of  two  lemons; 
core,  pare  and  chop  fine  one  large  tart  apple;  pound  one 
soda  cracker  very  fine,  melt  two  tablespoonfuls  of  butter 
and  mix  with  the  cracker  crumbs,  mix  the  lemon  rind 
and  juice  with  the  apple,  and  stir  with  them  two  level 
cups  of  sugar;  beat  the  yolks  of  two  eggs  to  a  thick  froth, 
then  the  whites  to  stiffness,  then  both  together;  beat 
these  with  the  lemon,  apple  and  sugar;  mix  buttered 
crumbs  with  all.  Bake  twenty  minutes  or  until  the  crust 
is  done;  then  make  meringue  of  whites  of  three  eggs, 
three  tablespoonfuls  of  sugar.  Makes  one  large  pie. 

Mrs.  A.  L.  House. 

ORANGE  PIE. 

Make  a  good  pie  crust  and  bake.  Two  large  oranges, 
one  lemon,  squeeze  and  strain;  then  add  one  cup  sugar 


Cakes,  Cookies,  etc.  69 

and  place  on  stove,  allow  it  to  become  warm ;  take  yolks 
of  six  eggs  beat  in  a  little  of  the  warmed  juice  after  sugar 
has  been  dissolved,  then  add  remainder  of  juice,  gradu- 
ally beating  all  of  the  time.  Then  put  the  mixture  into 
a  double  boiler  and  stir  thoroughly  until  quite  thick. 
Beat  the  whites  of  the  six  eggs  to  a  very  stiff  froth.  Add 
something  less  than  half  of  the  whites  to  the  thickened 
yolks  and  orange  juice;  beat  the  yellow  gradually  into 
the  white.  Then  pour  mixture  into  crust  Add  a  little 
sugar  to  remainder  of  whites  spread  over  the  pie,  put  in 
oven  and  let  remain  until  meringue  has  turned  a  slight 
brown.  Mrs.  John  Finn. 

CHOCOLATE   CAKE. 

Two  tablespoonfuls  of  butter,  one  cup  of  sugar,  three 
eggs,  one-third  cup  sweet  milk,  one  cup  flour,  one  and 
one-half  teaspoonfuls  of  baking  powder,  two-thirds  cup 
chocolate  cut  fine,  one-third  cup  boiling  water.  Cream 
butter  and  sugar,  add  whole  eggs,  stirring  rapidly  for 
several  minutes;  then  add  milk  and  flour,  the  baking 
powder  having  been  mixed  with  the  flour.  Pour  boiling 
water  over  chocolate  and  add  to  mixture;  stir  rapidly  and 
add  a  few  drops  of  vanilla;  put  in  10x14  inch  pan  that 
has  been  buttered  and  floured,  and  bake  in  quick  oven. 

Cream  Frosting. — One  cup  sugar,  about  one-third  cup 
milk,  stir  sugar  and  milk  together  and  boil  briskly  until 
sugar  is  dissolved.  Remove  from  stove  and  stir  until 
cold ;  add  vanilla  and  spread  on  cake.  If  frosting  granu- 
lates, add  more  milk  and  re-cook.  Mrs.  Bostwick. 


70  Cakes,  Cookies,  etc. 

CHOCOLATE    LAYER    CAKE. 

Two  cups  sugar,  one-half  cup  butter  (scant),  two  eggs, 
two  squares  chocolate  dissolved  in  half  a  cup  boiling 
water,  one  teaspoon  soda  in  one-half  cup  sour  milk,  two 
and  one-fourth  cups  flour;  bake  either  in  layers  or  solid. 
Use  frosting  or  chocolate  filling  between  layers. 

Mrs.  Bostwick. 

SAVAKIN"  CAKE. 

Make  a  sponge  with  one-half  cup  of  milk,  one  cake 
of  yeast  and  some  flour.  When  light,  add  three-fourths 
of  a  cup  of  milk,  two  eggs  and  the  rest  of  a  pound  of 
flour.  Beat  very  hard,  then  add  one-half  pound  of 
creamed  butter,  one-half  cup  sugar,  three  eggs  and  one- 
half  pound  of  Sultanas,  one-fourth  pound  citron  cut  in 
strips.  Set  to  rise.  Bake  in  a  round  cake  tin  and 
sprinkle  with  chopped  almonds. 

Mrs.  TV.  C.  Hamilton. 

COFFEE    CAKE. 

One  cup  of  sugar,  one  cup  of  butter,  one  cup  of  mo- 
lasses, one  cup  strong  coffee,  two  cups  of  raisins,  four 
cups  of  flour,  one  tablespoon  of  soda,  spice  of  all  kinds. 

Mrs.  Bostwick. 

DRIED    APPLE    CAKE. 

Soak  three  cups  of  dried  apples  over  night.  Chop, 
and  put  them  in  one  cup  of  molasses  and  stew  in  covered 
pan  until  clear  and  dark.  Add  one  cup  butter,  one  cup 
sugar,  one  cup  raisins,  one  cup  currants,  three  cups  flour, 


Cakes,  Cookies ,  etc.  71 

one  teaspoonful  of  soda,  four  eggs,  one  teaspoonful 
cloves,  one  teaspoonful  cinnamon,  one  cup  very  black 
coffee,  a  little  nutmeg.  Mrs.  J.  C.  H.  Edwards. 

FRUIT   CAKE. 

One  pound  powdered  white  sugar,  three-fourths  pound 
butter,  one  pound  flour  (sifted),  twelve  eggs,  two  pounds 
raisins  (part  of  them  chopped),  two  pounds  currants, 
one-half  pound  citron  (cut  in  strips),  one-fourth  ounce 
each  of  cinnamon,  nutmeg  and  cloves  mixed,  one  wine- 
glass of  wine,  one  of  brandy.  Cream  butter  and  sugar; 
then  add  yolks  of  eggs,  part  of  flour,  the  spices  and  the 
whites  of  eggs,  well  beaten.  Then  add  remainder  of 
flour  and  wine  and  brandy.  Beat  thoroughly.  Dredge 
fruit  with  flour.  Cover  bottom  of  pan  or  pans  with 
mixture,  then  layer  of  fruit,  then  cake  mixture,  and  so 
on  until  all  is  used,  having  no  fruit  on  top.  Bake  four 
hours.  Mrs.  H.  A.  Marvin. 


1 

PICKLES,  MARMALADES 

JELLIES,    PRESERVES 

Swooning  in  sweetness. 


— Thos.  Reid. 


TOMATO  MARMALADE. 

Take  the  skin  off  the  tomatoes  before  weighing.  Six 
pounds  of  tomatoes,  six  pounds  of  sugar,  two  lemons. 
Wash  the  lemons,  quarter  and  slice  them  very  thin  and 


72  Pickles,  Preserves,  etc. 

add  to  the  tomatoes  and  sugar ;  boil  until  thick ;  stir  most 
of  the  time.  The  faster  it  boils  the  lighter  colored  it  will 
be.  Mrs.  Bostwick. 

ORANGE  MARMALADE  (Extra  good). 
Take  one  dozen  oranges,  one-half  dozen  lemons  and 
boil  separately  three  hours;  throw  away  the  water,  open 
the  oranges  and  lemons,  taking  out  seeds  and  preserving 
all  the  pulp,  juice,  rinds,  etc.  Out  the  rinds  in  small 
strips,  and  to  every  pound  of  this  put  a  pint  of  water,  two 
pounds  of  sugar,  and  boil  slowly  until  clear.  Riverside 
oranges  and  Sicily  lemons  are  best  for  this.  When  the 
oranges  can  be  pierced  with  broom-straw,  they  are  done ; 
do  not  let  them  break  in  boiling.  Mrs.  Gerrish. 

ORANGE   MARMALADE. 

One  dozen  seedless  oranges,  sliced  very  fine;  six 
lemons;  grated  rind  and  juice  of  three  and  the  other  three 
sliced  very  fine;  six  quarts  water.  Pour  all  together  and 
allow  for  every  bowl  of  liquid  one  bowl  of  granulated 
sugar.  Before  adding  sugar,  boil  (uncovered)  the 
oranges,  lemons  and  water  until  skin  is  soft,  probably 
from  one  to  one  and  one-half  hours.  Then  add  sugar  and 
boil  twenty  minutes  longer.  February  is  the  best  month 
for  marmalade.  Mrs.  Thomas  H.  Reynolds. 

ORANGE    MARMALADE. 

One  dozen  largest  naval  oranges,  one-half  dozen 
lemons,  both  sliced  thin  as  paper.  To  each  pint  of  pulp 
add  three  pints  of  cold  water.  Let  stand  over  night. 


Pickles,  Preserves,  etc.  73 

Then  simmer  until  the  orange  peel  rubs  to  nothing;  let 
stand  over  night.  To  each  pint  add  one  pound  of  sugar. 
Let  the  pulp  come  to  a  boil;  add  sugar  which  has  been 
warmed.  Boil  until  sugar  is  dissolved. 

Mrs.  Geo.  H.  Koe. 

PEACH  MAKMALADE. 

Peel  the  peaches,  saving  the  peeling;  cover  with  cold 
water  and  put  on  to  boil;  while  they  boil  cut  the  peaches 
in  quarters;  strain  the  juice  from  the  peelings;  then  to 
one  pound  of  peaches  put  three-fourths  pound  sugar  and 
put  all  together,  peaches,  sugar  and  juice;  stir  very  often 
and  have  the  peaches  real  soft  so  they  will  break  in  stir- 
ring; cook  down  rich,  taking  care  not  to  scorch  the 
least  bit;  should  cook  nearly  two  hours  on  a  slow  fire. 

S.  B.  Johnson. 

OLD-FASHIONED   PEACH    PRESERVES. 

One  pound  of  peaches  to  one  pound  sugar.  Peel 
peaches  and  let  stand  over  night  with  the  sugar;  pour 
off  the  syrup  in  the  morning  and  let  come  to  a  good 
boil.  Pour  hot  over  peaches;  repeat  that  twice.  Then 
put  on  all  together  and  boil  until  clear  looking;  will  keep 
without  sealing.  S.  B.  Johnson. 

DAMSON  PLUM   CATSUP. 

Cook  half  a  box  of  plums  in  a  little  water.  "When 
well  done,  rub  through  a  sieve.  To  two  cups  of  the 
plums,  add  one  cup  of  sugar,  one  tablespoon  of  allspice, 
two  teaspoons  of  cinnamon,  one-half  teaspoon  of  cloves 


74  Pickles,  Preserves,  etc. 

and  cayenne  pepper  to  taste.  Cook  slowly  one  hour; 
then  add  one  cup  of  boiling  vinegar  and  cook  a  few  min- 
utes longer.  Mrs.  Louis  F.  Monteagle. 

MUSHROOM   CATSUP. 

Put  a  layer  of  mushrooms,  sprinkle  with  salt  alternate- 
ly until  the  mushrooms  are  used  up;  let  stand  forty-eight 
hours,  then  mash  fine  and  to  each  quart  put  one  table- 
spoonful  of  vinegar,  one  teaspoonful  black  pepper;  turn 
into  a  stone  ja^r,  set  the  jar  into  the  kettle  of  boiling 
water  and  let  boil  two  hours;  then  strain,  boil  juice  a 
quarter  of  an  hour;  skim  well;  let  stand  to  settle;  strain 
carefully  through  a  sieve  bottle  and  cork  tight.  Keep  in 
cool  place.  Mrs.  Folker. 

STRAWBERRY  AND   APRICOT  PRESERVE. 

Cover  one  pound  strawberries  with  one  pound  sugar; 
one  pound  apricots  with  one  pound  sugar;  mix  and  boil 
slowly  until  thick.  Stone  and  cut  the  apricots,  but  do  not 
peel  them.  Mrs.  John  Burt. 

GINGER  PEARS. 

Eight  pounds  fruit,  eight  pounds  sugar,  one-quarter 
pound  green  ginger  root,  four  lemons,  one  tumbler  water. 
Pare  and  slice  pears  thin ;  cut  lemon  rind  thin ;  pare  and 
slice  ginger  root.  Boil  all  together  until  rich  and  clear. 
(Very  nice  with  ice-cream.)  Mrs.  H.  A.  House. 

SPICED  CURRAlAs. 

Eight  pounds  of  fruit  cooked  slowly  one  hour;  add 
four  and  one-half  pounds  sugar,  three-quarters  table- 


Pickles,  Preserves,  etc.  75 

spoon  each  cloves,  allspice,  cinnamon  and  nutmeg,  and 
one-half  pint  vinegar.    Boil  one-half  hour. 

Mrs.  Thomas  H.  Reynolds. 

CURRANT   JELLY. 

Remove  all  leaves  from  the  fruit;  mash  and  squeeze 
through  a  cloth  bag;  take  to  one  bowl  of  the  juice  a  bowl 
of  granulated  sugar,  put  the  juice  on  and  let  it  boil  five 
minutes,  then  put  the  sugar  in  and  boil  three  minutes ;  be 
sure  it  boils,  not  simmers;  skim  and  put  it  into  glasses. 
Let  it  stand  two  days  to  cool ;  cover  with  a  paper  wet  in 
brandy  put  on  next  to  the  jelly,  leaving  no  vacuum.  If 
your  closet  where  the  jelly  is  kept  is  at  all  damp,  or  in 
danger  of  moulding,  cover  the  jelly  with  granulated 
sugar.  S.  B.  Johnson. 

Never  use  tin  vessels  if  you  want  fruit  to  be  a  nice 
color  when  preserved. 

APPLE  JELLY. 

"Wash  and  quarter  the  apples,  removing  all  soft  or 
decayed  spots;  put  in  a  preserving  kettle,  and  cover  with 
cold  water;  boil  until  tender,  pour  into  a  jelly  bag  and  let 
hang  over  night  to  drain.  To  a  large,  full  bowl  of  the 
juice  add  a  bowl  of  granulated  sugar,  and  boil  until  it 
drops  from  the  spoon.  I  find  the  early  June  apples  the 
best.  It  may  not  be  solid  for  two  days. 

S.  B.  Johnson. 

PICKLTO  RED  CABBAGE. 
Three  large  red  cabbages,  one-half  pound  salt,  one- 
half  cup  mixed  spices,  cloves,  pepper,  coes,  ginger  (not 


j6  Pickles,  Preserves,  etc. 

ground),  Chili  peppers,  mace,  cinnamon,  three  quarts 
vinegar;  cut  the  cabbage  into  threads,  sprinkle  with  salt; 
mix  well.  Let  stand  twenty-four  hours  with  a  weight  on 
it,  squeeze  out,  boil  the  spices  in  one  quart  of  vinegar;  let 
cool,  put  the  cabbage  in  a  stone  crock,  pour  vinegar  and 
spices  over  it,  cover  air  tight.  In  eight  days  it  is  ready 
for  use.  Serve  with  hot  or  cold  meats. 

Mrs.  Geo.  Folker. 

CHERRY  CHUTNEY. 

Stone  the  cherries;  to  one  gallon  of  cherries  add  one 
and  one-half  dozen  silver  skinned  onions,  chopped  very 
fine;  cook  the  onions  for  ten  minutes  in  one-half  gallon 
vinegar,  add  the  cherries  seasoned  with  two  ounces  of 
ground  cinnamon,  one  teaspoonful  of  cayenne  pepper, 
one  teaspoonful  of  black  pepper,  two  tablijspoons  salt. 
Cook  on  slow  fire  twelve  hours;  stir  to  keep  from  burn- 
ing. S.  B.  Johnson. 

A  most  delicious  relish  liked  by  gentlemen. 

Above  mixture  cover  with  cold  cider  vinegar  and 
cover  jars  tightly. 

SWEET    TOMATO    PICKLES    WITH    RAISINS. 

One  peck  green  tomatoes,  one  small  cup  salt;  slice 
tomatoes  and  sprinkle  the  salt  over  them,  and  let  them 
stand  over  night.  Drain  in  the  morning  and  add  one 
pound  of  raisins,  weighed  after  stoning;  one  and  three- 
quarters  pounds  brown  sugar,  one  ounce  whole  cloves, 
cinnamon  and  allspices,  two  ounces  white  mustard  seeds. 


Pickles,  Preserves,  etc.  77 

Tie  these  in  a  muslin  bag.     Vinegar  to  cover  tomatoes. 
Boil  until  tender,  and  bottle  while  hot 

Mrs.  Billings.' 

DAYTON  PICKLES. 

One  thousand  pickles;  let  stand  twenty-four  hours  in 
a  strong  brine.  Wash  in  cold  water  and  let  drain.  Mix 
thoroughly :  four  pounds  brown  sugar,  one  pound  white 
mustard  seed,  two  ounces  whole  cloves,  two  ounces  whole 
allspice,  two  ounces  whole  black  pepper,  one  ounce  stick 
cinnamon,  one  ounce  white  ginger,  two  hands  full  horse- 
radish cut  in  thin  slices  (short),  two  hands  full  small 
green  peppers  cut  in  rings,  two  hands  full  red  peppers 
whole,  five  dozen  small  white  onions,  three  heads  garlic. 
Put  the  cucumbers  in  jars  alternately. 

Mrs.  Gerrish. 

PICKLED   ENGLISH  WALNUTS. 

Procure  the  green  walnuts  by  the  last  of  June. 
Prick  thoroughly,  and  cover  in  a  jar  with  salt  and  water 
for  four  days.  Boil  the  spices,  pepper  corns,  ginger, 
cinnamon,  mace  and  cloves  in  vinegar.  Pour  off  the 
water  and  add  vinegar  and  spices.  It  will  be  six  weeks 
before  they  are  ready  for  use.  Mrs.  Folker. 

PICKLE  PEPPERS. 

Take  large-sized  peppers;  soak  them  in  salt  and  water; 
take  out  all  the  seeds;  then  stuff  them  with  cabbage, 
small  onions  and  mustard  seed.  Mrs.  Thayer. 


78  Pickles,  Preserves,  etc. 

SWEET    PICKLE    PEACHES. 

Four  pounds  of  peaches,  two  pounds  of  sugar,  one 
pint  of  vinegar,  spice  to  taste.  Mrs.  Thayer. 

STUFFED  BELL  PEPPERS. 

Recipe  for  one  hundred  and  fifty  medium  size.  One 
small  head  cabbage,  one  head  of  celery,  one  ounce  small 
green  peppers,  one  dozen  large  white  onions,  one-half 
dozen  green  tomatoes,  one  quart  ordinary  cucumber 
pickles,  one-half  dozen  small  fresh  cucumbers,  two  cook- 
ing spoons  of  white  mustard  seeds,  two  cooking  spoons 
celery  seeds,  one  cooking  spoon  tumric  powder,  one-half 
cup  white  granulated  sugar,  one-half  cup  salt,  one  pint 
skinned  garlic,  one-half  pint  Chili  tepins  peppers,  two 
gallons  best  vinegar,  spices  to  suit  taste. 

To  prepare  peppers  for  filling,  take  one  quart  vinegar, 
one  quart  water.  Scald  peppers  in  this  until  white,  then 
cut  off  the  tops  and  scrape  out  the  seeds  and  fill;  tie  on 
the  tops  with  a  string.  Place  in  stone  jars  and  cover 
with  the  following  mixture:  Two  gallons  vinegar,  spiced 
with  Chili  tepins,  white  mustard  seeds,  a  little  horse  rad- 
ish chopped  fine,  ground  spices  tied  in  a  bag.  Boil  and 
pour  hot  on  the  peppers  in  the  jars. 

Mrs.  A.  A.  Martin.  s 


iLri^l^          &>&£££    **<V-e^tJ? 


BREAKFAST  DISHES 

EGG5,     ETC. 

Things  which  in  hungry  mortal's  eyes  find  favor. 

— Byron. 

HOW  TO  BOIL  EGGS. 

Put  them  into  cold  water;  let  it  heat  gradually;  then 
boil  two  to  three  minutes  as  desired.  Eggs  are  inva- 
riably made  tough  and  indigestible  by  being  plunged  into 
boiling  or  even  hot  water,  which  ruins  the  white  and 
leaves  the  yolk  quite  raw. 

Miss  drum's  Cooking  School. 

EGGS— BEEAKFAST  DISHES. 
Boil  six  eggs  twenty  minutes.  Toast  thin  slices  of 
bread;  butter  and  lay  on  a  hot  plate  or  platter.  Make 
two  cups  of  cream  sauce  (milk  thickened  with  flour  and 
well  seasoned);  spread  a  spoonful  on  each  slice  of  toast; 
mash  the  egg  yolks  and  chop  the  whites  fine;  put  the 
egg  on  toast;  cover  with  more  cream  sauce;  set  in  the 
hot  oven  for  a  moment.  Serve  garnished  with  parsley. 

Mrs.  Gerrish. 

BUTTEEED  EGGS. 

Beat  four  eggs  well;  put  two  ounces  of  butter  in  a 
basin;  set  over  boiling  water  until  it  melts;  pour  the 
eggs  in  with  the  butter,  and  stir  one  way  until  it  is  hot 
and  the  eggs  are  cooked.  Serve  on  buttered  toast. 

Mrs.  Gerrish. 


8o  Breakfast  Dishes,  etc. 

FRENCH   EGGS. 

Boil  the  eggs  for  forty  minutes;  when  cool,  remove 
shells  and  chip  a  slice  from  small  ends;  remove  the  yolks 
without  breaking  the  whites;  in  this  cavity  place  an 
oyster,  cooked  and  seasoned;  place  eggs  where  they  will 
keep  hot,  but  not  cook.  Spread  rounds  of  toasted  bread 
with  butter;  then  cover  with  the  mashed  yolks  mixed 
with  melted  butter,  pepper,  salt  and  sweet  cream;  place 
the  eggs,  small  end  down,  on  the  toast.  Serve  with 
parsley  garnish.  Mrs.  Gerrish. 

CEEAMY  OMELET. 

The  foundation  of  the  creamy  omelet  is  a  cream  sauce. 
Melt  one  tablespoonful  of  butter,  add  one  tablespoonful 
of  flour  and  gradually  a  half  cupful  of  milk,  a  scant  even 
teaspoonful  of  salt  and  a  dash  of  pepper.  Cook  until  it 
thickens,  then  take  from  the  fire;  let  stand  until  slightly 
cool;  add  slowly  the  beaten  yolks  of  two  eggs  and  then 
fold  in  the  whites,  beaten  until  stiff.  Melt  a  tablespoon- 
ful of  butter  in  the  omelet  pan ;  pour  in  the  mixture  and 
cook  slowly  on  top  of  the  stove  about  two  minutes. 
Then  set  in  the  oven  until  the  top  is  well  set  and  a  dainty 
brown.  Mrs.  Bostwick. 

EGGS  ON  TOAST. 

One  tablespoon  butter,  six  eggs,  one  gill  cream  (or 
milk),  pepper  and  salt.  Melt  the  butter  in  chafing  dish, 
add  pepper  and  salt  When  hot,  add  cream  and  eggs, 
stirring  constantly  two  or  three  minutes.  Serve  on  hot 
toast.  Mrs.  Gerrish. 


Breakfast  Dishes,  etc.  81 

SCOLLOPED  EGGS. 

Slice  hard  boiled  eggs;  smear  the  bottom  of  a  low,  open 
baking  dish  with  butter,  pour  in  a  little  white  sauce,  then 
a  layer  of  eggs;  cover  these  with  more  sauce,  another 
layer  of  eggs  and  so  on  putting  bread  crumbs  and  a  little 
butter  on  top  and  browning. 

White  Sauce. — Melt  tablespoon  of  butter  in  a  sauce- 
pan; when  hot,  but  not  brown,  stir  into  it  a  tablespoon  of 
flour  and  continue  stirring  until  the  mixture  rolls  away 
from  the  bottom  of  the  pan.  While  this  is  cooking,  heat 
a  coffee  cupful  of  milk  or  cream  or  chicken  or  veal  broth 
and  when  it  reaches  boiling  point  stir  slowly  into  the 
flour  and  butter  until  smooth;  season  with  salt  nd  pepper. 

Mrs.  Henry  Bridge. 

BREAKFAST  DISH. 

Mince  some  remnants  of  ham;  season  with  pepper,  add 
a  few  bread  crumbs,  with  which  cover  the  bottom  of 
scollop  shells  or  small  dishes  and  put  in  each  a  bit  of 
butter;  break  an  egg  on  top  of  each  and  set  in  a  good 
oven.  When  the  eggs  begin  to  cook,  sprinkle  with 
cracker  crumbs  and  season  with  pepper  and  salt  if  needed. 
Serve  hot  Mrs.  Gerrish. 

HAM   OMELET. 

Beat  six  eggs  separately;  take  one  cup  sweet  milk,  into 
which  stir  a  tablespoon  of  flour.  When  the  milk  boils 
stir  in  the  paste.  Add  a  little  salt  and  one  tablespoonful 
butter  and  let  cool;  take  two  tablespoonfuls  of  minced 


82  Breakfast  Dishes,  etc. 

ham,  a  little  chopped  parsley  and  thyme  (if  liked),  and 
stir  with  the  yellows;  then  add  the  well-beaten  whites. 
Have  a  well-greased  skillet  and  bake  in  a  quick  oven. 

Mrs.  Gerrish. 

EGGS  IN  THE  NEST. 

Beat  to  a  froth  the  whites  of  six  eggs ;  add  a  little  salt 
and  pepper.  Pour  into  a  buttered  bakingpan.  Dip 
upon  it  six  tablespoonfuls  of  nice  cream,  one  only  in  a 
place.  Upon  each  spoonful  of  cream  drop  one  of  the 
yolks  whole,  being  careful  not  to  break  it.  Place  in  a 
moderately  hot  oven  until  yolks  are  set.  Serve  im- 
mediately. Mrs.  Bostwick. 


A  deal  of  skimble  skamble  stuff. 

—Henry  IV. 

PINOCHE. 

Three  cups  light  brown  sugar,  one  cup  milk,  stir  in 
well  and  when  it  comes  to  a  boil  add  two  tablespoons 
chocolate,  butter  size  of  an  egg,  one  pound  walnuts 
chopped  fine,  stir  in  the  last  thing,  beat  well  and  spread 
on  plate. 

HOME  MADE  COUGH  CANDY. 

Soak  a  gill  of  whole  flaxseed  in  half  a  pint  of  boiling 
water;  in  another  dish  of  boiling  water  put  a  cup  of 


Miscellaneous.  83 

broken  bits  of  slippery  elm,  and  let  these  stand  for  two 
hours.  Then  strain  both  through  a  muslin  cloth  into  a 
saucepan  containing  a  pound  and  one-half  of  granulated 
sugar.  (Extract  all  the  liquor  you  can).  Stir  the  sugar 
until  it  is  melted,  then  boil  until  it  turns  to  candy.  The 
juice  of  two  lemons  is  added  after  it  has  cooked  ten 
minutes. 

ORANGE-  SHERBET. 

To  half  a  gallon  of  lemonade  add  the  juice  of  four 
oranges;  pour  in  freezer  and  stir  until  thick,  then  stir  in 
the  beaten  whites  of  three  eggs  and  one-half  cup  of  pow- 
dered sugar.  Freeze  hard  and  set  aside  to  harden. 

ALMOND  KISSES. 

Whip  the  whites  of  four  eggs  until  perfectly  stiff  and 
stir  into  them  one-half  pound  of  pulverized  sugar,  one 
cup  blanched  and  powdered  almonds.  Drop  in  spoon- 
fuls on  well-buttered  paper  about  an  inch  apart  Lay 
the  paper  on  a  half-inch  board  and  place  in  slow  oven 
until  they  begin  to  yellow.  Mrs.  Gerrish. 

CREME   DE   MEOTHE. 

One  quart  best  high  proof  alcohol,  one  cupful  granu- 
lated sugar,  one  cupful  water,  one-half  teaspoonful  pure 
oil  of  peppermint,  two-thirds  teaspoonful  spinach  green 
coloring  (to  be  bought  at  all  large  grocers  or  confec- 
tioners). Make  a  smooth  syrup  of  the  sugar  by  boiling 
slowly  in  double  boiler,  remove  from  fire  and  add  alcohol 
and  other  ingredients;  heat  thoroughly  together,  then 


84  Miscellaneous. 

strain  through  coarse  flannel  or  fine  double  cheese  cloth. 
This  should  be  a  clear,  fine,  emerald  green — not  too 
sweet.  Bottle  and  use  as  an  after-dinner  cordial  with 
shaved  ice.  Mrs.  Cutter. 

PUNCH  (Capt.  Hall). 

One  and  one-half  tablespoonfuls  of  lemon  juice  to  a 
tumbler  of  water,  one  heaping  desertspoonful  granu- 
lated sugar,  one  pint  bottle  of  champagne  or  whisky  to 
taste.  Or,  nine  tablespoonfuls  sugar,  thirteen  and  one- 
half  tablespoonfuls  lemon  juice,  one-half  bottle  cham- 
pagne. Mrs.  Billing's. 

MINCE  MEAT. 

Simmer  until  tender  six  pounds  of  beef  tongue  and 
heart.  Cool  in  liquor  in  which  it  cooked.  Chop  fine 
two  pounds  beef  suet  and  five  pounds  of  juicy  apples, 
add  one  pint  of  stock  in  which  heart  and  tongue  have 
been,  and  three  pounds  of  chopped  and  seeded  raisins. 
Wash  and  dry  two  and  one-half  pounds  currants,  a  pound 
of  citron  cut  in  very  small  dice,  and  one-quarter  pound 
each  of  orange  and  lemon  peel.  Next  add  one  pound 
chopped  dates  and  one  pound  chopped  figs.  Put  one 
quart  cooking  sherry  (California),  and  two  quarts  apple 
cider  over  the  fire  with  three  pounds  of  light  brown 
sugar  and  one  pound  New  Orleans  molasses.  To  this 
add  one  ounce  each  of  cinnamon,  cloves,  allspices,  one- 
quarter  ounce  each  of  mace  and  nutmeg,  with  a  dash  of 
pepper  and  salt  to  taste.  Next  add  the  grated  rind  of  one 
orange  and  two  lemons  with  their  juice,  and  a  pint  of  the 


Miscellaneous.  85 

best  California  brandy.  Put  away  in  covered  jars.  This 
mince  meat  retails  in  the  East  at  75  cents  per  pint,  and 
will  keep  for  years.  Mrs.  J.  B.  Cutter. 

KOUMYSS. 

(Dr.  Weir  Mitchell's  Recipe.) 

One  gallon  fresh  milk,  one  pint  hot  water,  one  cake 
Fleishmann's  compressed  yeast,  eight  or  six  tablespoon- 
fuls  granulated  sugar.  Dissolve  yeast  in  a  cup  full  of 
warm  water,  add  the  other  ingredients,  bottle  in  patent 
stoppered  bottles  (old  beer  bottles  if  perfectly  clean). 
Let  stand  twelve  hours  in  a  temperature  of  about  seventy 
to  seventy-five  degrees,  as  for  bread  raising.  Then 
remove  to  ice-box  and  keep  at  low,  even  temperature 
until  used.  This  beverage  retails  at  seventy-five  cents 
per  quart.  Its  cost  if  made  at  home  is  about  fifty  cents 
per  gallon.  It  is  invaluable  in  many  cases  of  chronic 
dyspepsia,  and  is  in  reality  milk  champagne. 

Mrs.  J.  B.  Cutter. 

DELICATE  WELSH  RAREBIT. 

One-half  cup  of  milk  in  which  melt  two  good  slices  of 
broken  cheese,  add  an  egg  which  break  in  and  stir 
rapidly.  Season  with  salt  and  place  on  well-buttered 
toast.  Mrs.  Gerrish. 

ECONOMICAL    RECIPE    FOR    HOLLANDAISE 

SAUCE. 

Good  piece  of  butter,  heaping  tablespoonful  flour,  one 
cup  boiling  water.  Let  boil  ten  minutes,  with  salt  and 


86  Miscellaneous. 

pepper  to  taste.  Put  in  bowl  the  raw  yolk  of  an  egg, 
juice  of  one-half  lemon.  To  this  add  the  cooked  sauce, 
stirring  constantly.  Can  be  used  for  pudding  sauce  by 
using  sugar  instead  of  lemon,  Mrs.  F.  "W.  Tallant. 

CHEESE  SOUFFLE. 

One  cup  grated  cheese,  two  tablespoonf  uls  butter,  two 
tablespoonfuls  bread  crumbs,  two  tablespoonfuls  milk, 
one-third  tablespoon  salt,  one-third  tablespoon  mustard, 
small  pinch  cayenne,  yolks  two  eggs,  whites  three  eggs. 
Crumb  the  bread  and  boil  in  milk,  add  the  butter,  season- 
ing, cheese  and  yolks;  when  beaten  thoroughly  stir  in 
whites.  Fill  twelve  dishes  three-quarters  full.  Bake  ten 
minutes  and  serve  immediately.  Mrs.  B. 

CHEESE   BALLS. 

Mix  four  ounces  of  grated,  dry  cheese  (any  cheese 
suitable  for  Welsh  rarebit),  add  a  little  salt,  a  grating  of 
nutmeg  and  a  dash  of  cayenne  pepper.  Mix  lightly  into 
the  stiffly-beaten  whites  of  three  eggs.  Do  not  stir  under 
any  circumstances.  With  the  fingers,  form  into  balls 
about  the  size  of  a  pigeon's  egg,  drop  in  deep,  smoking 
fat  as  for  doughnuts,  and  brown.  Serve  with  hot  but- 
tered crackers,  or  with  salad.  Mrs.  J.  B.  Cutter. 

CHEESE  STRAWS. 

One  cup  of  flour,  one  cup  of  old  cheese  (grated),  one 
tablespoonful  of  butter,  a  little  salt  and  enough  water 
to  make  a  stiff  dough.  A  little  cayenne  pepper  is  an 
improvement.  Roll  out  thin  and  cut  into  strips  a  half 
an  inch  wide  and  bake.  Mrs.  F.  F.  Bostwick. 


Miscellaneous.  87 

CHAFING  DISHES— TERRAPIN. 
Take  two  terrapin  called  "  counts,"  and  boil  in  shell. 
After  allo\ving  them  to  cool,  remove  the  shell,  take 
out  the  gall  bladder;  cut  the  terrapin  in  good-sized 
pieces,  put  in  chafing  dish,  and  add  small  cup  of  rich 
cream,  one-half  pound  butter,  couple  of  wine-glasses  of 
sherry  or  Madeira,  the  latter  preferable. 

Mrs.  Gerrish. 

"ENGLISH    MONKEY." 

One  cup  grated  cheese  put  in  dish  and  melt;  one-half 
cup  of  milk;  add  one-half  cup  cream  and  one-half  cup 
of  bread  crumbs,  mixed.  Season  with  little  cayenne, 
salt  and  Worcestershire  sauce,  and  one  egg,  well  beaten. 

Mrs.  Gerrish. 

YORKSHIRE   PUDDING. 

Time,  one  and  one-half  hours.  One  and  one-half  pints 
milk,  seven  tablespoonfuls  flour,  three  eggs  and  a  little 
salt.  Put  the  flour  into  a  basin  with  a  little  salt  and 
sufficient  milk  to  make  it  into  a  stiff,  smooth  batter;  add 
remainder  of  milk  and  the  eggs,  well  beaten.  Beat  all 
well  together,  and  pour  it  into  a  shallow  tin,  well 
greased.  Bake  for  an  hour,  then  place  under  the  meat 
for  half  an  hour  to  catch  a  little  of  the  gravy  that  flows 
from  it.  Cut  the  pudding  into  small  square  pieces,  and 
serve  with  hot  roast  beef.  B.  Selwood. 

STUFFED  PEPPERS. 

First,  brown  onions  and  chopped  chilis  in  butter;  then 
add  chopped  tomatoes  and  veal;  cook  until  done;  salt 


88  Miscellaneous. 

and  pepper.  Fill  peppers  with  mixture;  on  top  of  each 
put  spoonful  of  bread  crumbs  and  lump  of  butter. 
Bake  fifteen  or  twenty  minutes  and  serve  hot.  • 

Mrs.   Arnold. 

CHILIS   RELLENOS. 

(Stuffed  Peppers.) 

Cut  a  slit  in  some  sweet  peppers  and  stuff  them  with 
the  following  preparation:  Cucumbers,  parsley,  hard- 
boiled  eggs,  all  chopped  fine  and  mixed  with  bread 
crumbs,  crumbled  cheese  and  a  little  butter;  salt  to  taste. 
Tie  up  the  peppers  and  boil  until  tender,  about  one-half 
hour.  Mrs.  John  Finn. 

HOT  OYSTER  COCKTAIL. 

One  can  tomatoes,  cooked  and  strained;  salt  and  pep- 
per, one  teaspoonful  of  lime  juice,  one  teaspoonful  of 
sugar.  Cook  until  quite  thick,  or  thicken  with  little  flour 
and  water  three  minutes  before  using.  Add  fifty  Cali- 
fornia oysters.  Serve  very  hot  with  a  small  piece  of  toast 
cut  round  in  top  of  each  helping. 

Mrs.  H.  A.  Marvin. 

SOUTHERN  SWEET  POTATOES  BAKED. 

« 

Boil  three  large  sweet  potatoes  until  tender,  peel  them 
and  cut  up  in  thin  slices.  Sprinkle  a  baking  dish  with 
sugar  and  butter;  then  put  in  a  layer  of  potatoes,  alter- 
nating with  the  sugar  and  butter  until  the  dish  is  full. 
Bake  in  a  slow  oven  until  transparent — about  two  hours. 


Miscellaneous.  89 

Use  plenty  of  butter  and  sugar.    Put  cover  over  them  to 
prevent  burning.    One  tablespoon  water. 

Mrs.  W.  A.  Hamilton. 

TOMATO  PILACE. 

Take  four  or  five  fresh  tomatoes  or  one-half  can  of 
canned  tomatoes  and  put  them  in  a  frying  pan  with  one 
tablespoon  lard,  one-half  teaspoon  salt  and  pepper  to  taste. 
Cook  until  quite  thick.  In  a  saucepan  or  rice-boiler  put 
a  cup  of  rice  that  has  been  well  washed  and  one  and  one- 
half  cups  water.  Pour  in  the  tomatoes  and  let  it  cook 
altogether  until  each  grain  of  rice  is  separate,  occasion- 
ally stirring  so  that  the  tomatoes  are  well  mixed  with  the 
rice.  Green  pea  pilace  and  onion  pilace  are  also  very 
good.  The  peas  have  to  be  well  cooked  before  you  put 
them  in  the  rice  (not  cooked  rice).  The  onions  are  fried, 
but  not  too  dark,  then  cooked  in  the  same  way. 

Mrs.  W.  A.  Hamilton. 

STRAWBERRY  SHORTCAKE. 

One  pint  of  flour,  one-half  cup  butter,  one  tablespoon 
lard,  two  teaspoons  baking  powder,  one  pinch  of  salt. 
Roll  out  into  two  sheets.  Spread  one  with  a  little  butter 
and  place  the  other  sheet  over  it.  When  cooked,  split 
open  and  spread  with  more  butter.  Mash  some  of  the 
berries  and  put  between  the  two  crusts;  the  other  ones 
roll  in  powdered  sugar  and  put  on  the  top  with  a  cup  of 
whipped  cream.  Very  good.  Mrs.  W.  A.  Hamilton. 


9o 


Miscellaneous. 


MUSHROOM    SAUCE. 


One  slice  of  onion,  fried  light  brown  in  one  tablespoon 
of  butter.  When  done,  add  one  tand  one-half  table- 
spoonful  flour,  and  stir  in  well;  then  add  one-half  cup 
good  beef  gravy  (or  stock),  one-half  teaspoonful  salt,  one- 
fourth  teaspoonful  pepper,  one-eighth  teaspoonful  nut- 
meg, three  tablespoonfuls  sherry,  a  little  red  pepper  and 
one  can  champignons.  Cook  ten  minutes.  Very  nice 
with  broiled  steak.  Mrs.  H.  A.  Marvin. 


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Furniture  .  Dr^perie5 


IIMI6-II8-I20-I22-I21  P06T  6TREET 

SAN     FRANGISGO 


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Our  Carpet  and  Rug  Department  contains  an  extensive  assortment  of 
patterns  in  all  the  grades  manufactured,  from  the  rich  Axminster  to 
the  modest  Ingrain  and  from  the  luxurious  Rugs  of  Oriental  Art  to 
the  simplest  door  mat. 

Our  Furniture  and  Drapery  Departments  embrace  the  newest  things 
suitable  for  parlor,  library,  dining  room,  bed  room  and  hall  furnishings 

We  respectfully  invite  all  those  who  are  interested  in  House  Furnishings 
to  call  and  inspect  the  ARTISTIC  NOVELTIES  of  recent  importations 
now  displayed  in  our  various  departments 

Sole  Agents  Famous  Ansonia  Brass  Bedsteads  and  Berkey  &  Gay  Furniture 

Largest  Stock  on  the  Coast  from  which  to  Select.    Prices  Moderate 

92 


DRESSMAKING 


Telephone  Main  1372 


M  LLINERY 


ESTABLISHED  1850 


129-111  Geary  Street 
128-138  Stockton  Street 
Union  Square 

SAN  FRANGISGO 


NEW  YORK,  486  Broadway 

PARIS, 
2  Faubourg  Poissonni&re 


G.  VERDIER,  Pres.  G.  MOREAU,  Vice-Pres.  WWI.  S.  RAINEY,  Manager 


KOGNIG'S 


123  Phone 

KearnjJ     FlflE  SHOES      ^ain 
Street  1028 


San     Francisco's    Popular 
Shoe    Stor& 

93 


LEADING  AMERICAN   COMPANIES 


JAMES  NICHOLS,  PRESIDENT 
E.  G.  RICHARDS,  SECRETARY 


NATIONAL 

FIRE  INSURANCE  Co. 

OF  HARTFORD,   CONN. 


CAPITAL $1,000,000.00 

ASSETS 5,424,437.00 


SPRINGFIELD 

FIRE  AND  MARINE  INS.  Co. 

OF  SPRINGFIELD,  MASS. 


CAPITAL $2,000,000.00 

ASSETS 5,898,887.43 


PACIFIC  DEPARTMENT 

HAYWARD    BUILDING 

COR.  MONTGOMERY  AND  CALIFORNIA  STREETS 
SAN  FRANCISCO,  CAL. 

(AFTER  JULY  1,  1902) 

GEO.    D.    DORNIN,    MANAGER  GEO.    W.    DORNIN,   ABST.   MANAGER 

Louis  L.  JANES,  RESIDENT  AGENT 
MILL  VALLEY,  CAL. 
94 


Sold  in  1  Ib,  packets 
XXX  Grade     .     ;     .     .     60c  per  Ib. 
XXXX  Grade  .     .     .     .     85c  per  Ib. 


Gold  Medal  taken  at  the  World's  Fair,  1893 
and  Paris  Exposition,  1900 


SOLE  AGENTS 

GEO.  W.  CASWELL  CO. 

Importers  and  Manufacturers 

TEAS,  COFFEES,  SPlCES,   EXTRACTS,   BAKING    POWDER 
AND  OLIVE  OIL 

412-414  Sacramento  Street,  San  Francisco 
TBL.  PRIVATE  EXCHANGE  52 
95 


Entranced  by  the  praises  sung  of  Kingan's  Own  Cure 
Hams  and  Bacon 


96 


Cresta 
Blanco 
Wines 


PURE,  MATURE 

UNIFORM 

The  Standard  Wines 
of  California 


WETMOPE  BOWEN  COMPANY 

410  Post  Street  San.  rrancisco,  Cal. 


White  Wine  Punch  for  Ladies 

In  a  punch  bowl  put  two  quart-bottles  of 
CRESTA  BLANCA  CHATEAU  YQUEM,  one 
pint  of  strong  green  tea  and  juice  of  two  cans 
of  sliced  pineapple.  About  one  hour  before 
serving  put  in  bowl  lump  of  ice;  when  ready 
to  serve  add  sugar  which  has  been  boiled  and 
skimmed  to  taste  and  stir  well ;  then  add  one 
quart-bottle  CRESTA  BLANCA  SPARKLING 
and  one  syphon  of  sparkling  water  and  serve 
at  once. 

(The  above  will  make  a  punch  sufficient  for  fifteen,   persons.) 
97 


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SAN   FRANCISCO. 
PINE  &  JONES  STS.  S.B.JOHNSON. 

JOHN  G.  BARKER 

The  Select  Hotel  of  San  Francisco, 


/  £+7  /&*f*~4& 


Rubber  Cement  Floor  Paint 

Tl^e  most  durable  and  serviceable  floor  paint  made.  Dries  over 
night  with  a  hard  gloss.  For  finish,  wearing  qualities  and 
general  excellence  it  is  unsurpassed.  Seven  shades  to  select 
from. 

Varnish   Stains 

Our  varnish  stains  stain  and  varnish  with  one  application;  tr^ey 
dry  with  a  fine,  hard  gloss,  retain  th\eir  fine  lustre  and  wear  ex- 
tremely well.  Every  color  will  match  perfectly  the  natural 
wood  it  is  designed  to  imitate. 

ASK    FOR    SAMPLE    CARDS  FOR    SALE    BY    ALL    DEALERS 

W.  P.  FULLER  &  CO.,  Manufacturers 


Cbocolate? 
Cocoas 

The  Standard  of  Excellence 


^«e*^ 


SAN  FRANCISCO. 
PINE  &JONES  5T3  S.B.JOHNSON. 

._4.       JOHN  G.  BARKER 

Select  Hotel  of  San  Francisco 


/  s&^r  jZ^fC^*^ 
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3 

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& 


Established  1888 


Telephone  Main  777 


A.   TOD!  PA 


Wholesale  and  Retail  Dealer  in 


Poultry  and  Game 


BUTTER,  COGS  7\ND  CHEESE 


Imported  Olive  Oils,  Sardines,  Rnchovies 
Canned  and  Dried  Mushrooms,  Salami 
Rocquefort,  Swiss  and  Holland  Cheese 

526-525  Montgomery  Street,  Corner  Clav 


S7W  rRRNCISCO,  CAL. 
100 


For  recipes  requiring  COCOANUT,  use 


Shredded,  Desiccated 
The  Best  in  the  World          The  Purest  Made  Fresh  Daily 


LUKE  G.  SRESOVICH  &  CO. 

53 1  Sansome  Street,  San  Francisco,    California 

Also  dealers  in  Green  and  Dried  Fruits,  Nuts,  Dates,  Figs,  Oranges 
Bananas,  Lemons,  Limes,  Etc. 

LARGEST  IMPORTING  HOUSE  IN  THE  STATE 


DIRECTORS : 

JOHN  BAYLE,  President.    J.  LACOSTE,  Vice-Pres.     E.  O.  RIESER,  Sec'y  and  Treas. 
J.  BAREILLES  C.  A.  ARTIGUES 

BAYLE,  LACOSTE  6L  Co. 

te  INCORPORATED 

Wholesale  and  Retail  Dealers  in. 

Tripe,  Calves'    Heads    and    Feet,    Brains,    Tongues 
Sweet  Bread,   Livers  and  Ox  Tails 

534  CLAY  STREET 

SAN  FRANCISCO,     :     CAL. 

BRANCHES:  Stalls  No.  7  California  Market,  No.  18  Bay  City  Market  aqd  Oakland 
Goods  shipped  to  ar\y  part  of  the  Pacific  Coast 

Steamers  supplied  at  short  notice 
TELEPHONE— Factory,  BUTCHERTOWN  30.     Office,  MAIN  1503 


FACTORY.     SOUTH    SAN    FRANCISCO 
101 


IF  YOU    LIKE    GOOD    COFFEE 


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Drink 

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if 

Hills  Eros. 

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Arabian 

^^ToCHA 

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Roast 

THERE   IS    ^[OTHING   WETTER 


PALADINI 


271 


Wholesale  and  Retail 
Dealer  in  all  kinds  of 


Fishirig  Steamers  U.  S.  Grant  and  Henrietta 
A.  PALADINI,   Proprietor 

A.PALADINI'S  MARKET,  520  merchant  St. 


102 


The  Gofden  Gate  Compressed  Yeast  Co. 


318  5UTTER  5TREET,  5.  F. 
103 


A  Necessity 


To  have  success  with  the  recipes 
in  this  book  it  will  be  necessary 
to  obtain  the  best  ingredients. 
You  can  get  these  at  City  prices, 
without  going  to  San  Francisco,  if 
you  call  on 


GEO.  H.  WHITE,  Mill  Galley 

HIGH    GRADE  GROCERIES  AND  PROVISIONS 


104 


EASTLAND 
CREAMERY 


F.  SIMAS  and  M.  S.  FERNANDEZ 
Proprietors 

Miller  Avenue,  Opposite  Depot 


Milk,  Cream,  Butter,  Eggs  and  Ice  Cream 

Delivered  twice  a  day  to  any  part  of  Mill  Valley,  or  Mill  Wood 


Phone  Main  61 


H.  FIGUR,  Proprietor 


MILL  VALLEY  MARKET 

Miller  Avenue,  Opp,   Depot 

Stall-Fed  Beef,  Mutton,  Pork,  Sausages,  Lamb,  and  Veal 

Cold  Meats  Always  on  Hand  No  Baden  or  Refrigerated  Meat  Sold  Here 

PROMPT  DELIVERY  Poultry  in.  Season.  MILL  VALLEY,  CAL. 


ITS  FUN  TO  COOK 

'when  you  have  All  the  latest  labor-savers  in 
your  kitchen  equipment 

Our  "Household  Department " 
can  fit  you  out  faith  all  the 

Up-to-date  Kitchen  Comforts 


THE  "CHRISTY"  KITCHEN  SPATULA 

Flexible  blade  8  inches  long. 

A  Handy  Tool  for  loosening  and  turning  Eggs, 

Cakes,  Etc. 

We  arc  constantly  receiving  new  importations  of 

CHINA,  GLASS,  LAMPS,  PL  ATEDW  ARE 

NATHAN-DOHRMANN  CO, 

MA?ONNAISE  M,XER     122-132  SUTTER  ST.,  SAN  FRANCISCO 

ForSalad  Dressing, Whipped  PHONES— Main  J40J—  Main  J4JO 

Cream,  Beating  Eggs,  Etc. 

105 


CONTINENTAL    BUILDING    &    LOAN    ASSOCIATION 

301  CALIFORNIA  STREET.  SAN  FRANCISCO 


Subscribed  Capital,  $13,000,000.00        Paid  in  Capital,  $2,250,000.00 

Profit  aqd  Reserve  Fund,  $300,000.00  WM.  CORBIN,  Sac'y  &  Gen'l  Mgr. 

EUREKA    MARKET 

ONE  BLOCK  EAST  OF  POST  OFFICE  MILL  VALLEY,  CAL. 

GEO.  HARK  &  SON,  PROPRIETORS 

Dealers  in  Fresh  Beef,  Mutton,  Pork,  Veal  and  Lamb  of  Best  Quality 

Salt  and  Corned  Meats  Constantly  on  Hand.     Sausages  of  Every  Description 

Best  of  Hams,  Bacon,  Lard  and  Smoked  Meats  in  Stock 

Choice  Poultry.     Fresh  Ogsters.     Cooked  Meats 


COLD  STORAGE 


TELEPHONE  MAIN  31 


MUNTZ   &   CO. 

Dealers  in  Hay,  Grain,  Wood,  Coal  an.d  Ice 


A.  MUNTZ 

H.  B.  WESTCOTT 


Agents  for  Del  Monte  Milling  Co.  Feedstuffs 
McCray  Refrigerator  Co.     Salt  Bricks 
Ice,  Tools,  Refrigerators 

Union — ICE — National 

106 


OFFICE  AND  YARDS 
ADJOINING  P.  O. 


To  have  success  with  the  re- 
cipes in  thjs  book  you  must 
have  good  material  and  the 
good  material  may  be  h.ad  at 

YE  VILLAGE 
GROCERIE 

SMITH  &   BRAID,   Proprietors 


MILL  VALLEY  • 
DRUG  5TORE 

IN  QUALITY— A  "bit  of  Market  Street"— IN  PRICE 


ICE  CREAtt,  SODA  WATER     ALL  KINDS  OP  CONFECTIONERY 

B.  GREThEL,  EASTLAND  BAKERY 
AMLL  VALLEY,  A\ARIN  CO.,  CAL. 

SPECIAL  ORDERS  POR  ICE  CREAtt  WILL  RECEIVE   PRO/APT 
ATTENTION 

107 


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,-   Exchange    Kditor: 
se.  two    recipes    to    your    v 


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help    in    my~liou.-ol!oia.      AS    i    «*M. 
,f   fruit   I   have   seK 
.,     one    for    a    very    delicious    des- 
7he    other    for    pineapple    marma- 
lade.    I  hope   that    *  JICAL 
them    worth    trying. 

Srmeeze    a    sufficient,    number    of 
anses  to   produce   a   half   pint   of  Juice, 
Deluding    the    juice    of    half    a    lemon. 
Vkl    to   this   6  ounces  of  sugar  and  f 
until    the  sugar   is   dissolved.   ,  Soak   for 

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t    few    minutes    one-quarter    ounco 
Jolatine    in    a    little    cold    water.      The 
-solve    in     a    little    hot    water.       Add 
,l"  to  the  fruit   juice  and  stir  until  the          1 
mixture   begins    to   set;    then   fold   in   a 
half     Pint     of     whipped     cream        Ha^  e 
roadv    a    mold    lined    with    sections    of 
oranges    and    fill    this    carefully.      Put 
in  a  cool   place. 
'•\f5.\  J  '...,;  '     .miles 

Wellington 
Coal 


$10.00  per  ton 


108 


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THE   BEST  AND    MOST   ECONOMICAL 


Genuine 

Wellington 

Coal 


FOR    SALE    BY   ALL   RELIABLE    DEALERS 

$10.00  per  ton 


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